Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Celery | 1 stalk (40g) | 6 |
| 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
- 1 stalk celery
- 1 sprig parsley
- 1 cup barley in enough water to keep it well covered
- 1 onion
- 2 eggs beaten in \ cup sweet milk
- salt
- nutmeg
Directions
Tlie most useful stock is made from beef. Soak a bone with meat on in plenty of cold water for an hour, cover and boil slowly 4 or 5 hours ; add the common soup vegetables, /. c, 1 onion, carrot and turnip, 1 stalk celery, 1 sprig parsley, a bay leaf, and, if liked, a few cloves and pepper corns ; simmer another hour, salt, and strain. Put in a cold place. The next day, skim and make your soup. Or keep a few days for strengthening cream soups and sauces.
White Stock is made from veal or raw chicken bones. BARLEY SOUP.
Mrs. Leo Fox.
Wash and boil for 2 hours 1 cup barley in enough water to keep it well covered ; drain and add it to a good beef, veal or chicken broth ; let simmer for 10 minutes. Take from the fire and stir in the A'olk of 1 or 2 eggs beaten in \ cup sweet milk ; season with salt and a little nutmeg.
Rice or tapioca may be used in the same way.