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Barley Fritters
From The table, 1889
Serves 2
Presented as published in 1889. 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
176Calories
5 gProtein
39 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories176 kcal
Protein5 g
Carbohydrates39 g
Fiber7.8 g
Sugars0.4 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium4.5 mg
Potassium140 mg
Calcium15 mg
Iron1.3 mg
Magnesium40 mg
Phosphorus111 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate12 mcg
Choline19 mg
Caffeine0 mg
Water5.1 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 241. The excerpt below is the record exactly as published.
Barley Fritters. — The same as in No. 965, substituting boiled barley for corn
Cook this with the app: pantry check, scaling, and the assistant.