vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Barley Soup
From The household (of the Detroit free press), 1886
Serves 8
Serve hot.
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
380Calories
18 gProtein
42 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories380 kcal
Protein18 g
Carbohydrates42 g
Fiber3.9 g
Sugars24 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol58 mg
Sodium481 mg
Potassium801 mg
Calcium609 mg
Iron0.6 mg
Magnesium78 mg
Phosphorus547 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.7 mg
Folate5.8 mcg
Choline96 mg
Caffeine0 mg
Water491 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 512. The excerpt below is the record exactly as published.
BARLEY SOUP. One teacup pearl barley in about one pint cold water ; bring to the boil till it swells ; boil in a tin pail in hot water, four quarts milk ; yput in your barley and keep simmering for three or four hours ; and then, serving, add one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.