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Cream with Barley (Creme d'Orge)
From The encyclopædia of practical cookery, 1890
Serves 4
May require additional eggs if baked.
Presented as published in 1890. 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
577Calories
10 gProtein
25 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories577 kcal
Protein10 g
Carbohydrates25 g
Fiber1.3 g
Sugars15 g
Total Fat60 g
Saturated Fat27 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol261 mg
Sodium112 mg
Potassium358 mg
Calcium246 mg
Iron0.7 mg
Magnesium34 mg
Phosphorus259 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate14 mcg
Choline98 mg
Caffeine0 mg
Water316 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 537. The excerpt below is the record exactly as published.
Cream -with Barley (Creme d'Org-e). — Put 1 pint each of milk and water into a stewpan with 1 breakfast-cupful of pearl barley, and boil until the latter is soft. Bub the barley through a fine sieve, and mix in with it 1 pint of Cream, 2oz. of butter, 3 table-spoonfuls of caster sugar, two whole eggs well whisked, and a quarter of a grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.