vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Creme d'Orge
From Cassell's dictionary of cookery, 1892
Serves 5
Sufficient for five or six persons.
Presented as published in 1892. 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
614Calories
11 gProtein
57 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories614 kcal
Protein11 g
Carbohydrates57 g
Fiber7 g
Sugars13 g
Total Fat43 g
Saturated Fat22 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol130 mg
Sodium140 mg
Potassium378 mg
Calcium213 mg
Iron1.7 mg
Magnesium56 mg
Phosphorus265 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A44 mcg
Vitamin E0.1 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate31 mcg
Choline49 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 426. The excerpt below is the record exactly as published.
Creme d'Orge.— Boil gently a cupful of pearl barley in one pint of milk and one pint of water until quite tender. Strain oif the liquid (which, if sweetened iind flavoured, will be a refreshing and wholesome drink for a child or sick person), and mix A\-ith the barley a pint of cream, three table-spoonfuls of sugarj a piece of fresh butter the size of an egg, two eggs well beaten, and a quarter of a nutmeg grated
Cook this with the app: pantry check, scaling, and the assistant.