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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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 tablespoonfuls of cream
- a cup of well washed barley
- a pint of milk
- two french carrots cut in dice
- one egg yolk beaten
- bay leaf
- mace
- salt
- pepper
Directions
Put a quarter of a cup of well washed barley with a bay leaf and a small blade of mace into a pint and a half of cold water, boil slowly for three hours. Take out the bay leaf and mace and add a small onion cut fine, two French carrots cut in dice, and cook until tender, then add a pint of milk, a good heaping tablespoonful of butter, salt and pepper to taste, let it come to a boil, remove from the fire and stir into it one egg yolk beaten with two tablespoonfuls of cream.