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Barley Mush
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
128Calories
4 gProtein
28 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories128 kcal
Protein3.9 g
Carbohydrates28 g
Fiber3.7 g
Sugars0.3 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium1177 mg
Potassium118 mg
Calcium21 mg
Iron1 mg
Magnesium39 mg
Phosphorus110 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.3 mg
Folate3 mcg
Choline14 mg
Caffeine0 mg
Water300 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 153. The excerpt below is the record exactly as published.
BARLEY MUSH % cup barley meal 1 teaspoon salt 21/2 cups water
Cook this with the app: pantry check, scaling, and the assistant.