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Barley Gruel
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Barley contains mucilage, and is soothing and refreshing in fevers and gastric inflammation.
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
50Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories50 kcal
Protein1.4 g
Carbohydrates11 g
Fiber2.2 g
Sugars0.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium603 mg
Potassium40 mg
Calcium19 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus31 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate3.3 mcg
Choline5.4 mg
Caffeine0 mg
Water474 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 241. The excerpt below is the record exactly as published.
Barley Gruel. Boil one ounce of pearl barley a few minutes, to cleanse it. Pour off the water, add one quart of cold water and half a teaspoo7iful of sal
Cook this with the app: pantry check, scaling, and the assistant.