Barley Spoon Bread

Name: Barley Spoon Bread
Ingredients: 4 cups boiling water; 1 teaspoon salt; 1 cup barley meal; 2 eggs; 2 tablespoons drippings

From War cook book, 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

Nutrition per serving

1442Calories

30 gProtein

262 gCarbs

33 gFat

Full nutrition (33 nutrients)

Calories1442 kcal

Protein30 g

Carbohydrates262 g

Fiber25 g

Sugars2.1 g

Total Fat33 g

Saturated Fat8.7 g

Monounsaturated Fat12 g

Polyunsaturated Fat8.9 g

Cholesterol26 mg

Sodium4487 mg

Potassium713 mg

Calcium654 mg

Iron67 mg

Magnesium199 mg

Phosphorus571 mg

Zinc3.8 mg

Copper0.5 mg

Manganese2 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.7 mg

Vitamin K3.3 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.4 mg

Niacin (B3)25 mg

Folate267 mcg

Choline112 mg

Caffeine0 mg

Water786 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 5. The excerpt below is the record exactly as published.

BARLEY SPOON BREAD. 4 cups boiling water 1 teaspoon salt 1 cup barley meal 2 eggs 2 tablespoons drippings

Cook this with the app: pantry check, scaling, and the assistant.