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Consomme with Pearl Barley (a l’Orge)
From The encyclopædia of practical cookery, 1890
Serves 6
Presented as published in 1890. 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
55Calories
6 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories55 kcal
Protein6.4 g
Carbohydrates6.8 g
Fiber1.2 g
Sugars0.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol3.6 mg
Sodium534 mg
Potassium172 mg
Calcium11 mg
Iron0.7 mg
Magnesium7.6 mg
Phosphorus54 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A1.8 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate6 mcg
Choline7.4 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 461. The excerpt below is the record exactly as published.
Consomme with Pearl Barley (a l’Orge). — Well wash 3 table-spoonfuls of pearl barley, drain, put it into a saucepan with 3 pints of Consomme, and let it boil for forty minutes. Add 2 table-spoonfuls of cooked breast of chicken cut in dice, 2 table-spoonfuls of cooked green peas
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