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Barley Cream for Invalids
From The King's College Hospital book of cooking recipes, 1907
Serves 3
Recipe by Mrs. Douglas Smith.
Presented as published in 1907. 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
702Calories
66 gProtein
59 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories702 kcal
Protein66 g
Carbohydrates59 g
Fiber12 g
Sugars0.6 g
Total Fat21 g
Saturated Fat8.6 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat1.9 g
Cholesterol248 mg
Sodium255 mg
Potassium1164 mg
Calcium68 mg
Iron4.4 mg
Magnesium132 mg
Phosphorus781 mg
Zinc11 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E0.8 mg
Vitamin K1.7 mcg
Vitamin B61.4 mg
Vitamin B124.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)26 mg
Folate57 mcg
Choline29 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 91. The excerpt below is the record exactly as published.
Barley Cream for Invalids. 2lbs. of veal, Jib. pearl barley, boiled in i qt. of water
Cook this with the app: pantry check, scaling, and the assistant.