Barley Gruel
From A handbook of home economics, 1912
Presented as published in 1912. 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
29Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein0.7 g
Carbohydrates6.1 g
Fiber1 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium592 mg
Potassium31 mg
Calcium10 mg
Iron0.3 mg
Magnesium9.3 mg
Phosphorus18 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 6. The excerpt below is the record exactly as published.
Barley Gruel 1 tbsp. barley flour. 1 c. water. J4 tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.