nut-freesoy-freefish-freeshellfish-free
Cream of Barley
From Cookery for every household, 1914
Serves 4
Do not boil again after adding the thickening.
Presented as published in 1914. 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
363Calories
36 gProtein
12 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories363 kcal
Protein36 g
Carbohydrates12 g
Fiber2.2 g
Sugars0.2 g
Total Fat18 g
Saturated Fat8.2 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium759 mg
Potassium607 mg
Calcium57 mg
Iron2 mg
Magnesium58 mg
Phosphorus410 mg
Zinc5.7 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.6 mg
Vitamin K0.7 mcg
Vitamin B60.8 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate31 mcg
Choline42 mg
Caffeine0 mg
Water498 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 848. The excerpt below is the record exactly as published.
Cream of Barley 1 J lbs. knuckle of veal. 2 oz. pearl barley. 3 pts. cold water. 1 tea-sp. salt. 1 yolk of egg. J gill of cream
Cook this with the app: pantry check, scaling, and the assistant.