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Barley Pudding
From Handbook of practical cookery, 1886
Serves 1
Presented as published in 1886. 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
672Calories
26 gProtein
91 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories672 kcal
Protein26 g
Carbohydrates91 g
Fiber3.9 g
Sugars73 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol88 mg
Sodium280 mg
Potassium1167 mg
Calcium907 mg
Iron0.6 mg
Magnesium107 mg
Phosphorus794 mg
Zinc3.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E0.4 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B123.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)1.9 mg
Folate5.8 mcg
Choline140 mg
Caffeine0 mg
Water647 g
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 169. The excerpt below is the record exactly as published.
Barley Pudding. — One tea-cupful barley, one pint and a half milk, three table-spoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.