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Barley Neffas
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Presented as published in 1902. 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
233Calories
3 gProtein
32 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories233 kcal
Protein3.2 g
Carbohydrates32 g
Fiber4.6 g
Sugars4.7 g
Total Fat4.7 g
Saturated Fat3.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1490 mg
Potassium316 mg
Calcium63 mg
Iron1.7 mg
Magnesium63 mg
Phosphorus92 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate20 mcg
Choline19 mg
Caffeine0 mg
Water707 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 213. The excerpt below is the record exactly as published.
Barley Neffas Boil two tablespoons of barley in a quart of water. Add a pint of Sherry, the juice of half a largo lemon, a dash of nut- meg, and sweeten to tast
Cook this with the app: pantry check, scaling, and the assistant.