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Barley Soup
From The new practical housekeeping, 1890
Serves 6
For Cream of Barley Soup, add cream after straining.
Presented as published in 1890. 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
452Calories
39 gProtein
51 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories452 kcal
Protein39 g
Carbohydrates51 g
Fiber7.9 g
Sugars5.7 g
Total Fat11 g
Saturated Fat4.3 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol100 mg
Sodium136 mg
Potassium1372 mg
Calcium92 mg
Iron5.4 mg
Magnesium98 mg
Phosphorus470 mg
Zinc9.2 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C42 mg
Vitamin A19 mcg
Vitamin E0.3 mg
Vitamin K74 mcg
Vitamin B61.4 mg
Vitamin B123.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate60 mcg
Choline125 mg
Caffeine0 mg
Water950 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 514. The excerpt below is the record exactly as published.
Barley Soup. — Put into a pot two pounds shin of beef, quarter pound pearled barley, large bunch parsley, four onions, six pota- toes, salt and pepper to taste and four quarts water
Cook this with the app: pantry check, scaling, and the assistant.