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 |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Turnip | 1 medium (122g) | 34 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Soup | 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 quart of fresh
- 1 cup each of diced turnips
- 1 cup diced potatoes
- 1 cup diced celery
- 1 quart *of the thick stock left from clear soup
- salt
- pepper
Directions
Mrs. Mary Roylc.
Wash \ cup pearl barley, cover with water, and let come to a boil ; pour off the first water, and add 1 quart of fresh. Let sim- mer gently for 2 hours. Then add 1 quart *of the thick stock left from clear soup, 1 cup each of diced turnips, carrots, onions, and cabbage, scalding the vegetables first in boiling water. Simmer till nearly done : add 1 cup diced potatoes and 1 cup diced celery, salt and pepper to taste. Cook 30 minutes longer, or until done.