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Pearl Barley Pudding, without Milk or Eggs
From Vegetarian cookery, 1891
Serves 1
Presented as published in 1891. 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
726Calories
12 gProtein
174 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories726 kcal
Protein12 g
Carbohydrates174 g
Fiber21 g
Sugars80 g
Total Fat1.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium1177 mg
Potassium523 mg
Calcium46 mg
Iron3 mg
Magnesium99 mg
Phosphorus276 mg
Zinc2.5 mg
Copper0.6 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A5.7 mcg
Vitamin E0.1 mg
Vitamin K3.9 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.4 mg
Folate26 mcg
Choline51 mg
Caffeine0 mg
Water208 g
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 74. The excerpt below is the record exactly as published.
Pearl Barley Pudding, without Milk or Eggs. Quarter of a pound of pearl barley, half a pound of apples, two ounces of sugar, and half a tea-spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.