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Barley Pudding
From The bride's cook book, 1915
Serves 2
This makes a delicious dessert.
Presented as published in 1915. 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
514Calories
7 gProtein
127 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories514 kcal
Protein6.6 g
Carbohydrates127 g
Fiber10 g
Sugars81 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium1195 mg
Potassium499 mg
Calcium57 mg
Iron2.2 mg
Magnesium61 mg
Phosphorus158 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.7 mg
Folate14 mcg
Choline24 mg
Caffeine0 mg
Water367 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 37. The excerpt below is the record exactly as published.
BARLEY PUDDING Contributed by Albers Bros. Milling Company. l/z Cup Pearl Barley 1 Teaspoon Salt 3 Cups Water >/2 Cup Raisins 1/4 Cup Well Washed Currants Yz Cup Sugar Ya. Teaspoon Nutmeg Soak barley in the water over night. Add salt and cook in double boiler 4 hours, then stir in sugar, spice and fruits; cook half hour longer; mold and serve cold with top milk. This makes a delicious dessert. BUCKWHEAT PUDDING Contributed by Albers Bros. Milling Company. Yz Cup Buckwheat Flour 2 Cups Hot Milk 4 Tablespoons Honey Yz Teaspoon Salt Yz Teaspoon Vani 2 Tart Apples 3 Tablespoons Corn Syrup 1 Tablespoon Butter Nutmeg Sift the buckwheat into the hot milk and cook it for 10 minutes. Add the honey, the salt and the vanilla. Grease a baking dish, and place the sliced apples in" the bottom of it. Add the syrup, the butter and the nutmeg. Pour over this the buckwheat mixture, cover the dish and bake the pudding for 2 hours in a slow oven. OATMEAL BETTY Contributed by Albers Bros. Milling Company. 2 Cups Cooked Oatmeal 4 Apples Cut Small Yz Cup Raisins
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