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CREME D’ORGE
From A guide to modern cookery, 1909
Serves 4
This soup may also be prepared with barley-meal, the procedure in that case being the same as that of the ‘Créme de Riz’ above.
Presented as published in 1909. 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
32Calories
3 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories32 kcal
Protein3.1 g
Carbohydrates4.8 g
Fiber0.7 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium322 mg
Potassium115 mg
Calcium11 mg
Iron0.4 mg
Magnesium4.8 mg
Phosphorus28 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate2.3 mcg
Choline1.8 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 143. The excerpt below is the record exactly as published.
CREME D’ORGE Wash three-quarters Ib. of coarse pearl barley in lukewarm water, and cook it gently for about two and one-half hours in one pint of white consommé containing one piece of the white part of a stick of celery
Cook this with the app: pantry check, scaling, and the assistant.