Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Orange | 1 medium (131g) | 62 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half pint of pearl barley
- three pints of water
- a pinch of salt
- one table- spoon of orange juice
- salt
- nutmeg
Directions
Apples, grape juice, cream. You cannot have this in perfec- tion unless you start with some sound apples. Pare them care- fully. Have a little sweetened, unfennented grape juice boil- ing, and cook the pared apples in the juice until they have be- come tender. Then lift them carefully and place them on the serving-dis.h. Boil down the juice until it has become quite thick, and pour it over the apples. Serve .cold with or without cream. If preferred, soft custard may be substituted for cream.
BARI/EYADE AND JELL/Y.
One-half pint of Pearl barley, three pints of water, one table- spoon of orange juice, seasoning. . Carefully pick over the bar- ley and then wash it. Cover with three pints of water and cook slowly for two hours ; then pour off a teacupful, strain it and sweeten to taste. Add a pinch of salt and the orange juice. It will be palatable and nutritious. Let the remainder of the barley cook until it is soft enough to pass through a sieve, adding more water if necessary; then salt it, sweeten and flavor slightly with nutmeg. Pour into a mould, and when it is cold serve with thin cream, milk, or any ripe fruit juice, sweetened.