Barley Pudding
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
427Calories
17 gProtein
62 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories427 kcal
Protein17 g
Carbohydrates62 g
Fiber4.4 g
Sugars40 g
Total Fat13 g
Saturated Fat6.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol215 mg
Sodium166 mg
Potassium514 mg
Calcium336 mg
Iron1.6 mg
Magnesium57 mg
Phosphorus408 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.6 mg
Folate30 mcg
Choline201 mg
Caffeine0 mg
Water256 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 14. The excerpt below is the record exactly as published.
Barley Pudding’. Wash one ounce of barley, soak it all night in cold water ; put it into a pan with half a pint of milk and one ounce of sugar; simmer it very slowly over the fire until it is soft, about an hour; pour it into a dish to cool, then add an egg well beaten
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