Puree of Barley

Name: Puree of Barley
Ingredients: half a pound of barley; three pints of consomme; one ounce of butter; two tablespoonfuls of green peas

From French dishes for American tables, 1886

Presented as published in 1886. 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

958Calories

50 gProtein

188 gCarbs

26 gFat

Full nutrition (33 nutrients)

Calories958 kcal

Protein50 g

Carbohydrates188 g

Fiber36 g

Sugars2.8 g

Total Fat26 g

Saturated Fat0.6 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat1.3 g

Cholesterol66 mg

Sodium3210 mg

Potassium1457 mg

Calcium123 mg

Iron8.6 mg

Magnesium186 mg

Phosphorus683 mg

Zinc6.9 mg

Copper2.2 mg

Manganese4.9 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A9.2 mcg

Vitamin E0.1 mg

Vitamin K9.5 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)14 mg

Folate76 mcg

Choline91 mg

Caffeine0 mg

Water1203 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 11. The excerpt below is the record exactly as published.

Puree of Barley. Take half a pound of barley, which boil for about five minutes, then put in cold water. Drain, and add it to three pints of consomme" (stock, Art. 1), boil about two hours, press through a sieve and put back on the fire until it be- gins to boil, adding one ounce of butter and two tablespoonfuls of green peas

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