Cracked Barley Soup

Name: Cracked Barley Soup
Ingredients: two tablespoonfuls cracked barley; two quarts water; one pint milk; one well-beaten egg; one teaspoonful salt

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. 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

452Calories

25 gProtein

42 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories452 kcal

Protein25 g

Carbohydrates42 g

Fiber3.9 g

Sugars24 g

Total Fat21 g

Saturated Fat11 g

Monounsaturated Fat5.2 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol244 mg

Sodium2648 mg

Potassium889 mg

Calcium693 mg

Iron1.5 mg

Magnesium103 mg

Phosphorus646 mg

Zinc3.2 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D5.7 mcg

Vitamin C0 mg

Vitamin A236 mcg

Vitamin E0.8 mg

Vitamin K0.7 mcg

Vitamin B60.4 mg

Vitamin B123.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.7 mg

Folate29 mcg

Choline243 mg

Caffeine0 mg

Water2361 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 59. The excerpt below is the record exactly as published.

CRACKED BARLEY SOUP. Boil two tablespoonfuls cracked barley in two quarts water for three hours. Stir in slowly one pint milk, one well-beaten egg and one teaspoonful salt

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