Barley Soup
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
659Calories
10 gProtein
29 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories659 kcal
Protein10 g
Carbohydrates29 g
Fiber0 g
Sugars19 g
Total Fat57 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Cholesterol178 mg
Sodium76 mg
Potassium363 mg
Calcium293 mg
Iron0.1 mg
Magnesium45 mg
Phosphorus208 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A440 mcg
Vitamin E2.5 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate7 mcg
Choline39 mg
Caffeine0 mg
Water2043 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 63. The excerpt below is the record exactly as published.
two quarts of water for four or five hours, adding boiling water from time to time as needed. When the 104 EVEEY-DAY DISHES. barley is tender, strain off the liquor, of which there should be about three pints ; add to it a portion of the cooked barley grains, salt, and a cup of whipped cream, and serve. If pre- ferred, the beaten yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.