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Barley Gruel
From The new Kentucky home cook book, 1884
Serves 2
This is exceedingly nourishing, and good for infants.
Presented as published in 1884. 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
400Calories
10 gProtein
90 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories400 kcal
Protein9.9 g
Carbohydrates90 g
Fiber16 g
Sugars13 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium4859 mg
Potassium281 mg
Calcium32 mg
Iron2.5 mg
Magnesium79 mg
Phosphorus221 mg
Zinc2.1 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.6 mg
Folate23 mcg
Choline38 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 180. The excerpt below is the record exactly as published.
BARLEY GRUEL. Boil the barley three or four hours in plenty of water; then when the water is white and glutinous, strain it off, and add a little loaf sugar and a very little salt
Cook this with the app: pantry check, scaling, and the assistant.