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Pearl Barley Soup
From The art of German cooking and baking, 1922
Serves 1
Presented as published in 1922. 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
359Calories
10 gProtein
78 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories359 kcal
Protein10 g
Carbohydrates78 g
Fiber16 g
Sugars0.8 g
Total Fat5.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.6 g
Cholesterol12 mg
Sodium25 mg
Potassium292 mg
Calcium44 mg
Iron2.5 mg
Magnesium84 mg
Phosphorus226 mg
Zinc2.2 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.7 mg
Folate23 mcg
Choline38 mg
Caffeine0 mg
Water485 g
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 181. The excerpt below is the record exactly as published.
PEARL BARLEY SOUP. Ingredients for 1 plateful. % cupful of pearl barley % tsp. extract of beef 1 tsp. of butter 1 pint of water 1 pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.