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Cream of Barley Soup
From Miss Parloa's new cook book and marketing guide, 1880
Serves 3
Presented as published in 1880. 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
469Calories
20 gProtein
79 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein20 g
Carbohydrates79 g
Fiber14 g
Sugars10 g
Total Fat9.2 g
Saturated Fat2.5 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol14 mg
Sodium691 mg
Potassium802 mg
Calcium83 mg
Iron4.1 mg
Magnesium91 mg
Phosphorus300 mg
Zinc2.4 mg
Copper0.8 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C6.5 mg
Vitamin A9 mcg
Vitamin E0.2 mg
Vitamin K3.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Folate55 mcg
Choline72 mg
Caffeine0 mg
Water488 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 38. The excerpt below is the record exactly as published.
Cream of Barley Soup. A tea-cupful of barley, well washed ; three pints of chicken stock, an onion and a small piece each of mace and cinna- mon
Cook this with the app: pantry check, scaling, and the assistant.