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Barley Soup
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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
494Calories
21 gProtein
88 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories494 kcal
Protein21 g
Carbohydrates88 g
Fiber14 g
Sugars8.2 g
Total Fat6.7 g
Saturated Fat1.7 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.5 g
Cholesterol14 mg
Sodium685 mg
Potassium754 mg
Calcium41 mg
Iron3.3 mg
Magnesium92 mg
Phosphorus331 mg
Zinc2.6 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A5.7 mcg
Vitamin E0.2 mg
Vitamin K3 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate45 mcg
Choline78 mg
Caffeine0 mg
Water446 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 50. The excerpt below is the record exactly as published.
Barley Soup. — To four cups of beef, mutton, or mixed soup stock add one cup of well-cooked barley
Cook this with the app: pantry check, scaling, and the assistant.