Barley Gruel
From Domestic cookery, 1886
Presented as published in 1886. 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
247Calories
7 gProtein
60 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories247 kcal
Protein7.1 g
Carbohydrates60 g
Fiber19 g
Sugars4.6 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium39 mg
Potassium328 mg
Calcium179 mg
Iron2.2 mg
Magnesium69 mg
Phosphorus137 mg
Zinc1.5 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A3.6 mcg
Vitamin E0.3 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate26 mcg
Choline30 mg
Caffeine0 mg
Water1033 g
As published
This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 61. The excerpt below is the record exactly as published.
BARLEY GRUEL. 2 oz. pearl barley 1 quart water A strip of lemon rind or a Uttle A little sugar
Cook this with the app: pantry check, scaling, and the assistant.