Barley Muffins

Name: Barley Muffins
Ingredients: I cup barley flour; I cup cooked oatmeal or rice; 3 teaspoons baking powder; I teaspoon salt; Milk to make smooth batter; 1 tablespoon cooking oil; 2 tablespoons molasses

From The Abingdon war-food book, 1918

Presented as published in 1918. 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

587Calories

11 gProtein

132 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories587 kcal

Protein11 g

Carbohydrates132 g

Fiber16 g

Sugars31 g

Total Fat3.1 g

Saturated Fat0.9 g

Monounsaturated Fat8.5 g

Polyunsaturated Fat3.5 g

Omega-31 g

Cholesterol0 mg

Sodium3785 mg

Potassium1068 mg

Calcium913 mg

Iron7.6 mg

Magnesium214 mg

Phosphorus598 mg

Zinc2.8 mg

Copper0.7 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E2.4 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)7.8 mg

Folate0 mcg

Choline5.5 mg

Caffeine0 mg

Water22 g

As published

This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 10. The excerpt below is the record exactly as published.

Barley Muffins I cup barley flour I cup cooked oatmeal or rice 3 teaspoons baking powder I teaspoon salt Milk to make smooth batter 1 tablespoon cooking oil 2 tablespoons molasses

Cook this with the app: pantry check, scaling, and the assistant.