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Puree of Pearl Barley
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Garnish with cooked green peas.
Presented as published in 1898. 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
180Calories
9 gProtein
27 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories180 kcal
Protein9.4 g
Carbohydrates27 g
Fiber3.7 g
Sugars4 g
Total Fat5.8 g
Saturated Fat1.1 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol44 mg
Sodium357 mg
Potassium328 mg
Calcium24 mg
Iron1.2 mg
Magnesium31 mg
Phosphorus133 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0.5 mg
Vitamin A16 mcg
Vitamin E0.2 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate21 mcg
Choline55 mg
Caffeine0 mg
Water385 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 34. The excerpt below is the record exactly as published.
Puree of Pearl Barley, or Creme d’Orge. — Boil and simmer five ounces of pearl barley in a quart of water and half an ounce of butter till it is quite soft. Then drain, pass it through a hair-sieve, put it into a stewpan, and add by degrees three pints of uncoloured stock. Bring the Puree to 6o VEGETABLE PUREES the consistency of thin cream ; let it come to the boil once, then simmer for fifteen minutes. Skim, stirring into it off the fire the yolk of an egg, thoroughly freed from the white, and beaten up with a gill of hot milk
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