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Consomme with Barley
From Lowney's cook book, 1907
Serves 8
Presented as published in 1907. 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
210Calories
9 gProtein
42 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories210 kcal
Protein8.5 g
Carbohydrates42 g
Fiber3.1 g
Sugars0.3 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium1360 mg
Potassium201 mg
Calcium161 mg
Iron16 mg
Magnesium17 mg
Phosphorus66 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.7 mg
Folate67 mcg
Choline7.3 mg
Caffeine0 mg
Water386 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 22. The excerpt below is the record exactly as published.
Consomme with Barley 2 tablespoons pearl barley 2 quarts consomme 8 cups boiling water 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.