Cream of Barley

Name: Cream of Barley
Ingredients: half a pound of veal cutlet; half an ounce of barley; 1 gill of cream; one pint of cold water; half a saltspoonful of salt

From The official handbook for the National Training School for Cookery, 1891

Presented as published in 1891. 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

787Calories

46 gProtein

16 gCarbs

59 gFat

Full nutrition (33 nutrients)

Calories787 kcal

Protein46 g

Carbohydrates16 g

Fiber2.2 g

Sugars0.1 g

Total Fat59 g

Saturated Fat30 g

Monounsaturated Fat17 g

Polyunsaturated Fat0.8 g

Cholesterol261 mg

Sodium251 mg

Potassium602 mg

Calcium142 mg

Iron3.1 mg

Magnesium95 mg

Phosphorus556 mg

Zinc7.8 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D3.4 mcg

Vitamin C0 mg

Vitamin A0.1 mcg

Vitamin E0.7 mg

Vitamin K5.8 mcg

Vitamin B61.1 mg

Vitamin B126.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)11 mg

Folate10 mcg

Choline216 mg

Caffeine0 mg

Water707 g

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 158. The excerpt below is the record exactly as published.

I gill of cream . Time required, about two hours and a half. Now we will show you how to make Cream of Barley. 1. We take half a pound of veal cutlet, and cut off all the fat with a sharp knife. 2. We cut the lean into small pieces and put it in a saucepan with one pint of cold water. 3. We add half an ounce of barley y (previously well washed and soaked an hour in cold water), and half a saltspoonful of salt

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