vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Gruel, Barley (another way)
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for a pint of gruel.
Presented as published in 1892. 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
391Calories
9 gProtein
85 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories391 kcal
Protein8.6 g
Carbohydrates85 g
Fiber7 g
Sugars0.6 g
Total Fat2.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1075 mg
Potassium160 mg
Calcium306 mg
Iron32 mg
Magnesium37 mg
Phosphorus92 mg
Zinc0.7 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.4 mg
Folate130 mcg
Choline17 mg
Caffeine0 mg
Water385 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 662. The excerpt below is the record exactly as published.
Gruel, Barley (another way). — Excellent barley gruel can be quickly made if the j^re- pared barley be used, which is sold at all the grocers'. Mix a table-spoonful smootlily with a little cold water, stir it into one pint of boil- ing wat
Cook this with the app: pantry check, scaling, and the assistant.