vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Barley-Sugar
From Modern cookery, in all its branches, 1884
Serves 6
Keep in a dry place to prevent dissolving.
Presented as published in 1884. 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
890Calories
1 gProtein
228 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories890 kcal
Protein1.2 g
Carbohydrates228 g
Fiber0.5 g
Sugars227 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium18 mg
Potassium40 mg
Calcium14 mg
Iron0.4 mg
Magnesium4.1 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C9.2 mg
Vitamin A14 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline25 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 489. The excerpt below is the record exactly as published.
BARLEY-SUGAR. Add to three pounds of highly-refined sugar one pint and a quarter of spring water, with sufficient white of egg to clarify it in the manner directed in the last page but one ; pour to it, when it begins to whiten, and to be very thick, a dessertspoonful of the strained juice of a fresh lemon ; and boil it quickly until it is at the point which we have indicated above. A few drops of essence of lemon
Cook this with the app: pantry check, scaling, and the assistant.