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Barley Gruel
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
679Calories
8 gProtein
61 gCarbs
45 gFat
Full nutrition (33 nutrients)
Calories679 kcal
Protein8.2 g
Carbohydrates61 g
Fiber5.6 g
Sugars0.2 g
Total Fat45 g
Saturated Fat25 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat0.5 g
Cholesterol125 mg
Sodium10267 mg
Potassium270 mg
Calcium240 mg
Iron17 mg
Magnesium42 mg
Phosphorus158 mg
Zinc1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.4 mg
Folate64 mcg
Choline6.2 mg
Caffeine0 mg
Water265 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 151. The excerpt below is the record exactly as published.
Barley Gruel. 3 tablespoons barley flour. y_. cup milk or cream. 1 cup boiling water. Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.