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Barley Gruel
From Harper's cook book encyclopædia, 1902
Serves 4
Time: about an hour and a half.
Presented as published in 1902. 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
260Calories
6 gProtein
57 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories260 kcal
Protein5.7 g
Carbohydrates57 g
Fiber9.2 g
Sugars13 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium20 mg
Potassium182 mg
Calcium38 mg
Iron1.5 mg
Magnesium51 mg
Phosphorus129 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.7 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate13 mcg
Choline22 mg
Caffeine0 mg
Water489 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 224. The excerpt below is the record exactly as published.
Wash % lb. of pearl barley in two or three waters. Put it into a saucepan with four pints of water and half an inch of stick cinnamon. Simmer gently, un- til the liquid is reduced one-half ; then strain and return it to the saucepan, with two large lumps of sugar and two wineglassfuls of port
Cook this with the app: pantry check, scaling, and the assistant.