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Consomme with Pearl Barley

Name: Consomme with Pearl Barley
Yield: 4 servings
Ingredients: Put one quart of consomme; one-fourth of a cup of well-washed pearl barley; one pint of boiling water; one-third of a cup of cold breast of chicken cut in dice; two tablespoonfuls of peas previously cooked

From The national course in home economics, 1917

Serves 4

Presented as published in 1917. 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

201Calories

11 gProtein

31 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories201 kcal

Protein11 g

Carbohydrates31 g

Fiber3.5 g

Sugars0.5 g

Total Fat3.7 g

Saturated Fat1 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.9 g

Cholesterol15 mg

Sodium814 mg

Potassium244 mg

Calcium91 mg

Iron8.9 mg

Magnesium22 mg

Phosphorus104 mg

Zinc1 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C2.9 mg

Vitamin A9.8 mcg

Vitamin E0.1 mg

Vitamin K1.7 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.6 mg

Folate41 mcg

Choline21 mg

Caffeine0 mg

Water307 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 45. The excerpt below is the record exactly as published.

CONSOMME WITH PEARL BARLEY. Put one quart of consomme, made after the above recipe for plain con- somme in a granite kettle, add one-fourth of a cup of well-washed pearl barley, and one pint of boiling water. Let boil forty-five minutes. Add one-third of a cup of cold breast of chicken cut in dice, two tablespoonfuls of peas previously cooked

Cook this with the app: pantry check, scaling, and the assistant.