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Barley Soup or Broth
From Cassell's dictionary of cookery, 1892
Serves 6
Should not be allowed to boil.
Presented as published in 1892. 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
491Calories
53 gProtein
33 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories491 kcal
Protein53 g
Carbohydrates33 g
Fiber6.6 g
Sugars3.5 g
Total Fat17 g
Saturated Fat6.4 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol150 mg
Sodium158 mg
Potassium986 mg
Calcium64 mg
Iron6.1 mg
Magnesium81 mg
Phosphorus565 mg
Zinc13 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C11 mg
Vitamin A20 mcg
Vitamin E0.5 mg
Vitamin K73 mcg
Vitamin B61.4 mg
Vitamin B125.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)14 mg
Folate40 mcg
Choline157 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 196. The excerpt below is the record exactly as published.
Barley Soup or Broth.— Put two sheeps' heads, or two or three pounds of shin of beef, in a gallon of water. Add a tea-cupful of pearl barley, thi-ee large onions cut small, a small bunch of parsley, a few potatoes sliced, a little thjrme, and pepper and salt to taste
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