Barley Pudding
From Foods that will win the war, 1918
Presented as published in 1918. 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
No method was recorded for this recipe.
Nutrition per serving
2469Calories
24 gProtein
573 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories2469 kcal
Protein24 g
Carbohydrates573 g
Fiber7.5 g
Sugars519 g
Total Fat17 g
Saturated Fat9.4 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol58 mg
Sodium1600 mg
Potassium10632 mg
Calcium1982 mg
Iron33 mg
Magnesium1732 mg
Phosphorus917 mg
Zinc5.5 mg
Copper3.5 mg
Manganese11 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.7 mg
Vitamin K1.6 mcg
Vitamin B65 mg
Vitamin B122.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate5.9 mcg
Choline203 mg
Caffeine0 mg
Water583 g
As published
This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 9. The excerpt below is the record exactly as published.
BARLEY PUDDING - eups milk 4 teaspoon salt $ cup barley meal 4 teaspoon ginger 2 cup molasses
Cook this with the app: pantry check, scaling, and the assistant.