vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Barley Pudding
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
691Calories
22 gProtein
115 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein22 g
Carbohydrates115 g
Fiber9.7 g
Sugars69 g
Total Fat16 g
Saturated Fat9.2 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol58 mg
Sodium197 mg
Potassium1084 mg
Calcium633 mg
Iron1.7 mg
Magnesium112 mg
Phosphorus643 mg
Zinc3.4 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D4.7 mcg
Vitamin C0.8 mg
Vitamin A157 mcg
Vitamin E0.3 mg
Vitamin K2.1 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.4 mg
Folate14 mcg
Choline111 mg
Caffeine0 mg
Water441 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 102. The excerpt below is the record exactly as published.
Barley Pudding:. 2 oz. Barley, 1 pint Milk, 1 oz. Sugar, Nutmeg or Vauilla to flavour, or Sultanas
Cook this with the app: pantry check, scaling, and the assistant.