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Barley Cream
From Miss Cameron's cookery book, 1898
Serves 2
Presented as published in 1898. 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
436Calories
44 gProtein
12 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories436 kcal
Protein44 g
Carbohydrates12 g
Fiber2.2 g
Sugars0.1 g
Total Fat23 g
Saturated Fat9.1 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.8 g
Cholesterol156 mg
Sodium230 mg
Potassium503 mg
Calcium79 mg
Iron3.1 mg
Magnesium89 mg
Phosphorus498 mg
Zinc7.6 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D3.4 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.7 mg
Vitamin K3.4 mcg
Vitamin B61 mg
Vitamin B126.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate10 mcg
Choline216 mg
Caffeine0 mg
Water647 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 86. The excerpt below is the record exactly as published.
Barley Cream. Take 1 lb. of veal cutlet; pare off all the fat, and cut the meat into small pieces. Put it on to boil in 1 quart of cold water, with 1 oz. of barley and a little salt. Simmer g&ntly for two hours, strain off the liquor, and pound the meat and barley in a mortar together, then pass the mixture through a sieve. Pour the liquor on the sieve to help the mixture to pass through. Stir in 2 tablespoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.