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Stewed Barley with Tomatoes
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. 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
240Calories
7 gProtein
52 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories240 kcal
Protein7.4 g
Carbohydrates52 g
Fiber12 g
Sugars4.1 g
Total Fat2 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium2445 mg
Potassium556 mg
Calcium46 mg
Iron2.2 mg
Magnesium69 mg
Phosphorus171 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A178 mcg
Vitamin E2.5 mg
Vitamin K15 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.8 mg
Folate37 mcg
Choline32 mg
Caffeine0 mg
Water350 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 76. The excerpt below is the record exactly as published.
1 quart of Water. Soak the beans in cold water a few hours, then put them in saucepan with water to cover them, and place on the fire. Add the vegetables, with a teaspoonful of salt and a bit of soda the size of a small pea. Boil gently till tender, and thicken with a batter of cornflour. Season with pepper and a little ketchup. TRIED FAVOURITES COOKERY BOOK. 75 stewed Barley, with Tomatoes. Soak \ lb. barley 2 hours in 1 quart of 'water. Boil 2 hours. Season with salt and Cayenne pepper. Add either 1 lb. fresh tomatoes
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