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Barley Soup
From The century cook book, 1894
Serves 4
Presented as published in 1894. 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
347Calories
29 gProtein
39 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories347 kcal
Protein29 g
Carbohydrates39 g
Fiber7.8 g
Sugars0.4 g
Total Fat8.8 g
Saturated Fat3.3 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol75 mg
Sodium79 mg
Potassium520 mg
Calcium30 mg
Iron3.7 mg
Magnesium62 mg
Phosphorus344 mg
Zinc7.1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.6 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.8 mg
Vitamin B122.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.6 mg
Folate17 mcg
Choline89 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 9. The excerpt below is the record exactly as published.
Barley Soup. Take two quarts of stock, and add to it one pound of lean beef, chopped fine, one teacupful of pearl barley; boil slowly to avoid scorching, cook until the barley is thoroughly done, season with pepper and salt. A little choped parsley
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