dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Barley with Chops and Onions
From Soyer's standard cookery, 1912
Serves 4
Veal can also be cooked in this way.
Presented as published in 1912. 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
232Calories
8 gProtein
47 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories232 kcal
Protein8.3 g
Carbohydrates47 g
Fiber8.2 g
Sugars12 g
Total Fat2 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Cholesterol3.5 mg
Sodium181 mg
Potassium532 mg
Calcium64 mg
Iron1.4 mg
Magnesium50 mg
Phosphorus160 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A1.5 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.4 mg
Folate55 mcg
Choline35 mg
Caffeine0 mg
Water312 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 136. The excerpt below is the record exactly as published.
four ounces of thoroughly washed pearl barley for twenty- four hours. Have ready a well-greased bag, six small peeled whole onions (select those about the size of a small Tangerine) and the requisite number of chops. Free the chops from all but the smallest quantity of fat, dust them with salt, place them in the bag. Add to them the onions and the barley, salt to taste, and if any of the water in which the latter was soaked remains, add this also. If not, add half a pint of chicken stock
Cook this with the app: pantry check, scaling, and the assistant.