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Consommé with Barley
From Miss Parloa's kitchen companion, 1887
Serves 8
Presented as published in 1887. 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
109Calories
2 gProtein
25 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories109 kcal
Protein2.5 g
Carbohydrates25 g
Fiber2.1 g
Sugars12 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium857 mg
Potassium841 mg
Calcium26 mg
Iron1 mg
Magnesium25 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A30 mcg
Vitamin E0.5 mg
Vitamin K4.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate0.7 mcg
Choline20 mg
Caffeine0 mg
Water297 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 56. The excerpt below is the record exactly as published.
Consomme with Barley. With two quarts of the clear soup use two table-spoon- fuls of pearl barley. Wash it in the same way rice is washed, and put it on the stove with three pints of cold water. Cook gently for five hours, adding a heaping tea- spoonful of salt
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