Consomme with Barley

Name: Consomme with Barley
Ingredients: 2 quarts consomme; 2 quarts boiling water; 2 tablespoons pearl barley; Salt; Chives or Parsley

From Fifty-two Sunday dinners, 1913

Presented as published in 1913. 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

1682Calories

68 gProtein

334 gCarbs

10 gFat

Full nutrition (33 nutrients)

Calories1682 kcal

Protein68 g

Carbohydrates334 g

Fiber25 g

Sugars2.1 g

Total Fat9.6 g

Saturated Fat1.5 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat3.8 g

Cholesterol0 mg

Sodium8546 mg

Potassium1611 mg

Calcium1283 mg

Iron131 mg

Magnesium133 mg

Phosphorus529 mg

Zinc4.6 mg

Copper1.7 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C6.4 mg

Vitamin A0.3 mcg

Vitamin E0.2 mg

Vitamin K0.6 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)2.8 mg

Niacin (B3)38 mg

Folate533 mcg

Choline59 mg

Caffeine0 mg

Water3087 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 77. The excerpt below is the record exactly as published.

Consomme with Barley Roast Loin oy Pork — Brown Gravy Apple Rings Baked Sweet Potatoes Spiced Peaches Apple and Date Salad Cranberry Tarts — Cheese Coffee CONSOMME WITH BARLEY % quarts consomme. % quarts boiling water. 2 tablespoons pearl barley. Salt. Chives or Parsley

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