Barley Soup
From The book of plain cooking, 1904
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
420Calories
12 gProtein
92 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories420 kcal
Protein12 g
Carbohydrates92 g
Fiber19 g
Sugars4 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium60 mg
Potassium489 mg
Calcium95 mg
Iron2.8 mg
Magnesium110 mg
Phosphorus269 mg
Zinc2.5 mg
Copper0.6 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A1.1 mcg
Vitamin E0 mg
Vitamin K2.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.2 mg
Folate62 mcg
Choline43 mg
Caffeine0 mg
Water1484 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 3. The excerpt below is the record exactly as published.
Barley Soup About a quarter of a pound of pearl barley makes a good soup with the accompaniment of a piece of gravy beef. Cut into small pieces, with onions, potatoes, half a turnip, pepper, salt, and about three pints of water
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