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Beef and Barley Stew
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
Presented as published in 1880. 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
820Calories
23 gProtein
182 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories820 kcal
Protein23 g
Carbohydrates182 g
Fiber34 g
Sugars2.8 g
Total Fat2.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol0 mg
Sodium7027 mg
Potassium1203 mg
Calcium82 mg
Iron6.3 mg
Magnesium193 mg
Phosphorus528 mg
Zinc4.7 mg
Copper1 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A2.1 mcg
Vitamin E0.1 mg
Vitamin K7.9 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)11 mg
Folate69 mcg
Choline94 mg
Caffeine0 mg
Water164 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 189. The excerpt below is the record exactly as published.
pepper to taste. Cut the meat into dice ; wash the barley ; cut the onions very fine. Put all in a stew-pan, and dredge with the flour, half a table-spoonful of salt, and one-eighth of a tea- spoonful of pepper. Add the water, and simmer two hours. Pare and slice the potatoes
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