Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
269
Calories
10g
Protein
14g
Fat
28g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Salt | 1 tsp (6g) | 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 teaspoon salt
- 1 cup cream
- 2 cups milk
- 1 sliced carrot
- 1 sliced onion
- salt
Directions
1
Wash thoroughly i pound barley; add it to 2.V quarts beef broth, 1 sliced carrot and 1 sliced onion. Add 1 teaspoon salt, cover and let simmer for 2 hours. Press it through a sieve, and return to the saucepan ; add 1 cup cream, 2 cups milk, and ^ table- spoon butter. Beat it well, bring to the boil, skim, add a very little sugar, and serve.
2
Cream of rice is made in the same way, using rice for barley.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive