Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Butter | 1 tbsp (14g) | 102 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 quarts water
- 2 teaspoonfuls salt
- 2 tablespoonfuls barley
- one pint of cold water
- three pints of cold water
- two tablespoonfuls of butter
- 2 ibs
- 2 celery stalks
- 38 rocky mountain cook book
- salt
- pepper
Directions
2 Ibs. mutton (neck). 2 quarts water. y± cup each of carrot, tur- nip and a small onion.
2 celery stalks, cut fine. 2 teaspoonfuls salt. y2 teaspoonful white pepper. 2 tablespoonfuls barley.
38 ROCKY MOUNTAIN COOK BOOK.
Soak the barley over night. Remove the fat and skin from the mutton. Cut the meat from the bones and into small pieces. Put the bones on to boil in one pint of cold water and the meat on in three pints of cold water. When it boils up add the barley and water. Cut the vegetables in dice and fry for five minutes in two tablespoonfuls of butter and add to the meat. Cook slowly for four hours. Strain the bones from the water and add it to the meat with the salt and pepper.