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Pearl Barley Soup
From The Times cook book, no. 2, 1905
Serves 2
Good for sick or well, and inexpensive.
Presented as published in 1905. 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
606Calories
22 gProtein
125 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories606 kcal
Protein22 g
Carbohydrates125 g
Fiber25 g
Sugars4.4 g
Total Fat3.5 g
Saturated Fat0.9 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol43 mg
Sodium69 mg
Potassium696 mg
Calcium84 mg
Iron5.3 mg
Magnesium136 mg
Phosphorus425 mg
Zinc4.4 mg
Copper1.3 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A3540 mcg
Vitamin E0.4 mg
Vitamin K3.6 mcg
Vitamin B60.6 mg
Vitamin B1211 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.1 mg
Folate49 mcg
Choline61 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 28. The excerpt below is the record exactly as published.
PEARL BARLEY SOUP. (Original.) Sarah M. Daley, No. 1929 First street— Get good-sized soup bone, a sheep skin and a small piece of liver. Put bones in kettle, cover with cold water, and salt to taste; let boil slowly; add one potato, small onion, a leaf or two of celery. Take another kettle with one and a half cups pearl barley, cover with a scant pint of hot water
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