Scotch Barley Broth, Cheap and Substantial

Name: Scotch Barley Broth, Cheap and Substantial
Ingredients: half a pound of Scotch barley; four or five pounds of shin beef; three onions; two heads of celery; a couple of turnips; season with salt

From La cuisine creole, 1885

Presented as published in 1885. 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

3432Calories

422 gProtein

241 gCarbs

91 gFat

Full nutrition (34 nutrients)

Calories3432 kcal

Protein422 g

Carbohydrates241 g

Fiber48 g

Sugars33 g

Total Fat91 g

Saturated Fat37 g

Monounsaturated Fat46 g

Polyunsaturated Fat7 g

Omega-30.1 g

Cholesterol1143 mg

Sodium8580 mg

Potassium8902 mg

Calcium525 mg

Iron45 mg

Magnesium639 mg

Phosphorus4661 mg

Zinc104 mg

Copper2.7 mg

Manganese4.1 mg

Vitamin D1.8 mcg

Vitamin C98 mg

Vitamin A39 mcg

Vitamin E3.4 mg

Vitamin K34 mcg

Vitamin B612 mg

Vitamin B1241 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)3.5 mg

Niacin (B3)100 mg

Folate337 mcg

Choline1367 mg

Caffeine0 mg

Water2030 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 5. The excerpt below is the record exactly as published.

CJOTOH BAELEY BROTH. CHEAP AND SUBSTANTIAL. Wash half a pound of Scotch barley in cold water; put it in a pot with four or fire pounds of shin beef sawed into small pièces, cover it with cold water and set it on the fire. When it boils skim it well, and then add three onions. Set it near the fire to simmer gently for two hours. If much fat rises skim again ; then add two heads of celery and a couple of turnips eut into thin pièces. Season with sait

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