Barley Gruel with Butter and Cream
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Suitable for those with digestive issues.
Presented as published in 1909. 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
1507Calories
25 gProtein
164 gCarbs
108 gFat
Full nutrition (33 nutrients)
Calories1507 kcal
Protein25 g
Carbohydrates164 g
Fiber31 g
Sugars1.6 g
Total Fat108 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat1.1 g
Cholesterol304 mg
Sodium69 mg
Potassium792 mg
Calcium205 mg
Iron5 mg
Magnesium172 mg
Phosphorus581 mg
Zinc4.8 mg
Copper0.8 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0 mg
Vitamin K10 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)9.3 mg
Folate46 mcg
Choline76 mg
Caffeine0 mg
Water161 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 101. The excerpt below is the record exactly as published.
barley gruels with butter and cream
Cook this with the app: pantry check, scaling, and the assistant.