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Barley Soup
From San Rafael cook book, 1906, 1906
Serves 6
Presented as published in 1906. 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
288Calories
6 gProtein
28 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories288 kcal
Protein5.9 g
Carbohydrates28 g
Fiber5.2 g
Sugars0.3 g
Total Fat17 g
Saturated Fat9.1 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.7 g
Cholesterol163 mg
Sodium16 mg
Potassium144 mg
Calcium48 mg
Iron1.1 mg
Magnesium29 mg
Phosphorus140 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A44 mcg
Vitamin E0.3 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate24 mcg
Choline106 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 6. The excerpt below is the record exactly as published.
barley, 1 cup cream, yolks of 4 eggs; flavor with celery, lemon or onion. Wash the barley thoroughly, and cook slowly until soft enough to rub through a sieve. Put it into the strained chicken broth, and cook half am hour. Thei» add the yolks of 4 eggs, well beaten. Be sure and pour the broth on to the eggs, and not the eggs into the broth. Lastly add one cup of cream. Do not boil after the cream is added. If too thick, add a lit- tle hot milk to the right consistency, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.