Cream Barley Soup
From Every-day dishes and every-day work, 1897
Beaten yolk of an egg can be used instead of cream.
Presented as published in 1897. 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
1306Calories
27 gProtein
185 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories1306 kcal
Protein27 g
Carbohydrates185 g
Fiber31 g
Sugars20 g
Total Fat54 g
Saturated Fat33 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.1 g
Cholesterol178 mg
Sodium94 mg
Potassium923 mg
Calcium351 mg
Iron5.1 mg
Magnesium203 mg
Phosphorus650 mg
Zinc5.1 mg
Copper1 mg
Manganese2.6 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A442 mcg
Vitamin E1.5 mg
Vitamin K8.9 mcg
Vitamin B60.6 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.4 mg
Folate53 mcg
Choline115 mg
Caffeine0 mg
Water2055 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 63. The excerpt below is the record exactly as published.
Cream Barley Soup. — Wash a cup of pearled barley, drain, and simmer slowly in two quarts of water for four or five hours, adding boiling water from time to time as needed. When the 104 EVEEY-DAY DISHES. barley is tender, strain off the liquor, of which there should be about three pints ; add to it a portion of the cooked barley grains, salt, and a cup of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.