Barley Mush
From The National home cook book, 1900
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
511Calories
16 gProtein
110 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories511 kcal
Protein16 g
Carbohydrates110 g
Fiber15 g
Sugars1.2 g
Total Fat2.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium4694 mg
Potassium465 mg
Calcium72 mg
Iron4 mg
Magnesium149 mg
Phosphorus438 mg
Zinc3 mg
Copper0.6 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K3.3 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)9.3 mg
Folate12 mcg
Choline56 mg
Caffeine0 mg
Water727 g
As published
This recipe was extracted from The National home cook book (1900), page 90. The excerpt below is the record exactly as published.
three cups water and ones spoon salt. Stir well into. boiling salted water, boil $ min- Sy Place in cooker over night. eo BOILED RICH—One cup rice, two teaspoons salt. ‘anal five c = water. Wash rice, then stir it into boiling salted water : : Pre Ow. to boil 8 minutes. Place kettle in cooker and allow It, may be left. over night wee ov. RALSTON’S BREAKFAST FOOD—Six cups water wa cgh poons salt and one cup cereal. Allow water to boil, add salt “BARLEY MUSH
Cook this with the app: pantry check, scaling, and the assistant.