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Barley Soup
From Harper's cook book encyclopædia, 1902
Serves 6
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
377Calories
37 gProtein
33 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories377 kcal
Protein37 g
Carbohydrates33 g
Fiber6.6 g
Sugars3.5 g
Total Fat11 g
Saturated Fat4.3 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol100 mg
Sodium127 mg
Potassium739 mg
Calcium73 mg
Iron4.5 mg
Magnesium72 mg
Phosphorus409 mg
Zinc9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C11 mg
Vitamin A19 mcg
Vitamin E0.3 mg
Vitamin K71 mcg
Vitamin B61 mg
Vitamin B123.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)10 mg
Folate36 mcg
Choline111 mg
Caffeine0 mg
Water810 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 402. The excerpt below is the record exactly as published.
Barley Soup. — Put 2 or 3 lbs. of shin of beef in a gallon of water. Add a teacupful of pearl barley, three large onions, cut small, a small bunch of parsley, a few potatoes, sliced, a little thyme, and pepper and salt to taste
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