Pearl Barley Soup
From Culinary jottings, 1885
Presented as published in 1885. 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
1256Calories
53 gProtein
209 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories1256 kcal
Protein53 g
Carbohydrates209 g
Fiber32 g
Sugars24 g
Total Fat24 g
Saturated Fat6 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol43 mg
Sodium1561 mg
Potassium1772 mg
Calcium300 mg
Iron8 mg
Magnesium218 mg
Phosphorus855 mg
Zinc6.4 mg
Copper1.4 mg
Manganese2.8 mg
Vitamin D1.2 mcg
Vitamin C1.9 mg
Vitamin A50 mcg
Vitamin E1.3 mg
Vitamin K6.3 mcg
Vitamin B61.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.4 mg
Niacin (B3)26 mg
Folate93 mcg
Choline184 mg
Caffeine0 mg
Water1020 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 223. The excerpt below is the record exactly as published.
half a pint of pearl barley in a quart of clear stock till it is reduced to a pulp ; pass it through a hair sieve, and add suffi- cient additional stock uncoloured, and very well flavoured, to bring the puree to the consistency of cream ; put it now in a sauce-pan on the fire till it comes to the boil, then stir into it off the fire the yolk of an egg thoroughly beaten up with a gill of milk (or ci^am if yon can spare it) serve with dice of bread
Cook this with the app: pantry check, scaling, and the assistant.