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Barley Gruel
From Royal Victoria cook book, 1900
Serves 3
Presented as published in 1900. 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
475Calories
11 gProtein
103 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories475 kcal
Protein11 g
Carbohydrates103 g
Fiber9 g
Sugars0.7 g
Total Fat2.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium1257 mg
Potassium203 mg
Calcium361 mg
Iron38 mg
Magnesium49 mg
Phosphorus119 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate153 mcg
Choline21 mg
Caffeine0 mg
Water529 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 73. The excerpt below is the record exactly as published.
BARLEY GRUEL—Time Twenty MINuTES.—Two ounces pear! barley, $ pint water then 33 pints boiling water
Cook this with the app: pantry check, scaling, and the assistant.