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Celery and Barley Soup
From Cookery for every household, 1914
Serves 6
Egg may be omitted; add cream for a richer soup.
Presented as published in 1914. 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
88Calories
4 gProtein
10 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories88 kcal
Protein4.5 g
Carbohydrates9.9 g
Fiber1.1 g
Sugars5 g
Total Fat3.5 g
Saturated Fat1.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol41 mg
Sodium64 mg
Potassium234 mg
Calcium121 mg
Iron0.3 mg
Magnesium19 mg
Phosphorus119 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C1.8 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate9.4 mcg
Choline42 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 79. The excerpt below is the record exactly as published.
Celery and Barley Soup 1 large cupful sirred celery. | large cupful chopped onion. 1 qt. light stock. Seasoning. 1 dessert-sp. Robinson’s “ Patent ” barley. I pt. milk. 1 egg
Cook this with the app: pantry check, scaling, and the assistant.