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Barley Porridge
From Dora's cook book, 1888
Serves 1
Presented as published in 1888. 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
850Calories
25 gProtein
180 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories850 kcal
Protein25 g
Carbohydrates180 g
Fiber32 g
Sugars23 g
Total Fat6.3 g
Saturated Fat2.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol15 mg
Sodium75 mg
Potassium937 mg
Calcium230 mg
Iron5.5 mg
Magnesium182 mg
Phosphorus590 mg
Zinc4.9 mg
Copper0.9 mg
Manganese2.7 mg
Vitamin D1.2 mcg
Vitamin C1.2 mg
Vitamin A42 mcg
Vitamin E0.1 mg
Vitamin K5.2 mcg
Vitamin B60.7 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.7 mg
Folate49 mcg
Choline100 mg
Caffeine0 mg
Water132 g
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 31. The excerpt below is the record exactly as published.
BARLEY PORRIDGE. Soak a cup of pearl barley six hours, putting.a tiny bit of soda in the water. Drain and rinse. Put over the fire in a quart of luke warm water, and cook: tender. . Drain again; add half a cup of milk and a handful of dried cur- ran
Cook this with the app: pantry check, scaling, and the assistant.