Barley Cream
From Wholesome cookery, 1887
Add salt to taste; and if the patient is allowed cream, a tablespoonful of cream well beaten in is an improvement.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
753Calories
91 gProtein
22 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories753 kcal
Protein91 g
Carbohydrates22 g
Fiber4.4 g
Sugars0.2 g
Total Fat31 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.3 g
Cholesterol372 mg
Sodium412 mg
Potassium1508 mg
Calcium105 mg
Iron4.5 mg
Magnesium141 mg
Phosphorus983 mg
Zinc15 mg
Copper0.7 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E1.2 mg
Vitamin K0.6 mcg
Vitamin B61.9 mg
Vitamin B126.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)35 mg
Folate65 mcg
Choline11 mg
Caffeine0 mg
Water1278 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 61. The excerpt below is the record exactly as published.
Barley Cream. 1 pound of veal. Skin it, and remove all fat ; cut it in pieces, and put it in 1 quart of cold Avater and 1 ounce of barley
Cook this with the app: pantry check, scaling, and the assistant.