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Potage, Barley

Name: Potage, Barley
Yield: 6 servings
Ingredients: Take r lb. of pearl barley; put it into a quart of milk to steep; put in a quart of cream; 1 oz. of salt; some mace; and cinnamon; sweeten

From Consult me, 1902

Serves 6

Presented as published in 1902. 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

766Calories

12 gProtein

43 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories766 kcal

Protein12 g

Carbohydrates43 g

Fiber5.9 g

Sugars8.1 g

Total Fat61 g

Saturated Fat35 g

Monounsaturated Fat13 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol180 mg

Sodium1931 mg

Potassium501 mg

Calcium307 mg

Iron1 mg

Magnesium59 mg

Phosphorus337 mg

Zinc1.8 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D1.6 mcg

Vitamin C0 mg

Vitamin A52 mcg

Vitamin E0.1 mg

Vitamin K4.6 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2 mg

Folate8.7 mcg

Choline43 mg

Caffeine0 mg

Water238 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 398. The excerpt below is the record exactly as published.

POTAGE, Barley. — Take r lb. of pearl barley ; cleanse it well from husks ; put it into a quart of milk to Steep, when well boiled, put in a quart of cream, 1 oz. of salt, some mace, and cinnamon ; when sufficiently thick, sweeten

Cook this with the app: pantry check, scaling, and the assistant.