Barley Fig Pudding

Name: Barley Fig Pudding
Ingredients: one pint of well-steamed pearled barley; two cups of finely chopped best figs; one-half cup of sugar; one-half cup of thin sweet cream; one and one-half cups of fresh milk

From Every-day dishes and every-day work, 1897

Presented as published in 1897. 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

2501Calories

57 gProtein

547 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories2501 kcal

Protein57 g

Carbohydrates547 g

Fiber75 g

Sugars194 g

Total Fat20 g

Saturated Fat8.3 g

Monounsaturated Fat4 g

Polyunsaturated Fat3.9 g

Omega-30 g

Cholesterol44 mg

Sodium212 mg

Potassium3551 mg

Calcium778 mg

Iron14 mg

Magnesium499 mg

Phosphorus1432 mg

Zinc11 mg

Copper2.6 mg

Manganese6.9 mg

Vitamin D3.5 mcg

Vitamin C40 mg

Vitamin A154 mcg

Vitamin E0.8 mg

Vitamin K30 mcg

Vitamin B62 mg

Vitamin B122 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)21 mg

Folate163 mcg

Choline237 mg

Caffeine0 mg

Water798 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 72. The excerpt below is the record exactly as published.

Barley Fig Pudding. — One pint of well-steamed pearled bar- ley, two cups of finely chopped best figs, one-half cup of sugar, one-half cup of thin sweet cream, and one and one-half cups of fresh milk

Cook this with the app: pantry check, scaling, and the assistant.