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Barley Pudding
From Recipes for the million, 1891
Serves 8
Presented as published in 1891. 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
582Calories
22 gProtein
89 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories582 kcal
Protein22 g
Carbohydrates89 g
Fiber8.8 g
Sugars46 g
Total Fat16 g
Saturated Fat8.1 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol183 mg
Sodium198 mg
Potassium759 mg
Calcium487 mg
Iron2.1 mg
Magnesium93 mg
Phosphorus569 mg
Zinc3.2 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A178 mcg
Vitamin E0.6 mg
Vitamin K1.4 mcg
Vitamin B60.4 mg
Vitamin B122.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3 mg
Folate31 mcg
Choline197 mg
Caffeine0 mg
Water356 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 11. The excerpt below is the record exactly as published.
BARLEY PUDDING. — Wash a pound of pearl barley, add half a pound of refined sugar and a little mixed spice, and mix it with three quarts of milk. Bake it in a deep pan till nearly half cooked, then remove it from the oven and mix it with six well-beaten eggs
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