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Barley Custard Pudding
From Cookery for every household, 1914
Serves 6
Sufficient for 4 or 5 persons. Probable cost: 6 d.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
308Calories
10 gProtein
63 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories308 kcal
Protein9.7 g
Carbohydrates63 g
Fiber12 g
Sugars4.9 g
Total Fat6.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol73 mg
Sodium32 mg
Potassium241 mg
Calcium36 mg
Iron2.2 mg
Magnesium62 mg
Phosphorus203 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A28 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate25 mcg
Choline78 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 628. The excerpt below is the record exactly as published.
Barley Custard Pudding 1 lb. pearl barley. 2 pts. water. 2 table-sps. Demerara sugar. 1 oz. butter. f tea-sp. mixed spice. 2 eggs. £ pt. milk
Cook this with the app: pantry check, scaling, and the assistant.