Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Barley | 1 cup cooked (157g) | 193 |
| Chicken | 100g cooked | 165 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Water | not in our table | 0 |
| Meat | 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 until the meat will fall from the bones
- two tablespoons of jdeail barley
- one-half cup of cream
- a small teaspoon of flour
- two chickens boiled in two quarts of water until the meat will fall from the bon
Directions
Two chickens boiled in two quarts of water until the meat will fall from the bones. Take meat from the soup, leave the bones and boil one hour longer; then strain through an old napkin and put on to boil with two tablespoons of jDeail barley ; boil until soft, then strain and add one-half cup of cream with a small teaspoon of flour. Scald, not boil, and then serve.