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Cream of Barley Soup
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
447Calories
14 gProtein
51 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories447 kcal
Protein14 g
Carbohydrates51 g
Fiber8.8 g
Sugars2.4 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0.3 g
Cholesterol60 mg
Sodium720 mg
Potassium872 mg
Calcium81 mg
Iron2.4 mg
Magnesium73 mg
Phosphorus269 mg
Zinc1.9 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.7 mg
Folate20 mcg
Choline38 mg
Caffeine0 mg
Water380 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 3. The excerpt below is the record exactly as published.
CREAM OF BARLEY SOUP. Miss Amy Rodgers. One-half pound pearl barley, three pints of veal stock. Simmer very gently one and one-half hours. Remove one-third to another kettle. Rub the rest through a sieve and add to it the whole barley and one-half pint of cream. Season with a little salt
Cook this with the app: pantry check, scaling, and the assistant.