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Gruel, Barley
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for two pints and a half 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
159Calories
3 gProtein
35 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories159 kcal
Protein2.8 g
Carbohydrates35 g
Fiber4.4 g
Sugars13 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium17 mg
Potassium100 mg
Calcium24 mg
Iron0.8 mg
Magnesium29 mg
Phosphorus66 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate6.6 mcg
Choline11 mg
Caffeine0 mg
Water486 g
Estimated from matched ingredients across 4 servings.
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. — Wash a quarter of a pound of pearl barley in two or three waters. Put it into a saucepan with four pints of water, and half an inch of stick cinnamon. Simmer gently, until the liquid is reduced one-half ; then strain, and return it to the saucepan, with two large lumps of sugar, and two wine-glassfuls of port
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