Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- two quarts of water in a saucepan
- quarter pound of pearl barley
- two tablespoon fuls finely chopped parsley
- three tablespoonfuls of butter
- two medium-sized turnips
- three carrots which have been washed
- two sliced onions
- parsley
- salt
Directions
Put two quarts of water in a saucepan, add quarter pound of pearl barley, which has been well washed in several waters. Take two medium-sized turnips, wash and pare them, and cut them into dice, three carrots which have been washed and scraped and also cut into dice, add these to the broth, with two sliced onions, and one can of green peas or fresh ones when they are in season. The broth must simmer for three hours, and ten minutes before serving, add two tablespoon fuls finely chopped parsley, three tablespoonfuls of butter and salt to taste. — Contributed.