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Barley Soup with Sweetbreads and Asparagus
From The art of German cooking and baking, 1922
Serves 1
Presented as published in 1922. 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
No method was recorded for this recipe.
Nutrition per serving
515Calories
25 gProtein
83 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories515 kcal
Protein25 g
Carbohydrates83 g
Fiber3.3 g
Sugars0.3 g
Total Fat11 g
Saturated Fat2.2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol344 mg
Sodium120 mg
Potassium784 mg
Calcium81 mg
Iron6.3 mg
Magnesium60 mg
Phosphorus586 mg
Zinc3.3 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D1 mcg
Vitamin C39 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B122.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.3 mg
Folate459 mcg
Choline152 mg
Caffeine0 mg
Water238 g
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 180. The excerpt below is the record exactly as published.
BARLiEY SOUP WITH SWEETBREADS AND ASPARAGUS. Ingredients for 1 pint. Yolk of an egg 4 tbsps. of sweetbreads cut in Bouillon according to No. 1, 2, small pieces 3 or 6 1 tbsp. of flour % cup of rice % cup of asparagus cut in small 1 tsp. of butter pieces 1% pts. of water
Cook this with the app: pantry check, scaling, and the assistant.