Barley Soup
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
This is a nourishing soup or puree.
Presented as published in 1904. 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
1706Calories
187 gProtein
88 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories1706 kcal
Protein187 g
Carbohydrates88 g
Fiber18 g
Sugars0.9 g
Total Fat63 g
Saturated Fat26 g
Monounsaturated Fat23 g
Polyunsaturated Fat5 g
Cholesterol744 mg
Sodium782 mg
Potassium3185 mg
Calcium197 mg
Iron10 mg
Magnesium317 mg
Phosphorus2092 mg
Zinc30 mg
Copper1.6 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.1 mcg
Vitamin E2.4 mg
Vitamin K2.5 mcg
Vitamin B64 mg
Vitamin B1212 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)2.6 mg
Niacin (B3)73 mg
Folate144 mcg
Choline43 mg
Caffeine0 mg
Water1617 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 7. The excerpt below is the record exactly as published.
barley soup.*' — ^Robert Browning ("Ferishtah*s Fancies"). BOIL two pounds of lean veal in one quart of water, add to it one quarter of a pound of pearl barley and boil until it can be rubbed through a sieve, add a quart of warm milk or white stock, bring to the boiling point, season with salt
Cook this with the app: pantry check, scaling, and the assistant.