dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Barley Soup a la Princess or Consomme a Orge
From Cooking for profit, 1886
Serves 10
Orge is the French name for barley.
Presented as published in 1886. 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
90Calories
10 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories90 kcal
Protein10 g
Carbohydrates12 g
Fiber2 g
Sugars1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1068 mg
Potassium336 mg
Calcium25 mg
Iron1.2 mg
Magnesium9.9 mg
Phosphorus80 mg
Zinc0.8 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C5.2 mg
Vitamin A50 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate15 mcg
Choline4.3 mg
Caffeine0 mg
Water404 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 223. The excerpt below is the record exactly as published.
Barle> Soup a la Princess or Consomme a \ Orge. Prepare 5 quarts of clear consomme; boil Yi cup pearl barley^ separately until well done, then wash it in a colander in plently of water. Cut a piece of carrot and turnip in fine dice
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