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Posset (Barley)
From Recipes for the million, 1891
Serves 3
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
586Calories
14 gProtein
49 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories586 kcal
Protein14 g
Carbohydrates49 g
Fiber5.9 g
Sugars13 g
Total Fat36 g
Saturated Fat21 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol110 mg
Sodium603 mg
Potassium616 mg
Calcium366 mg
Iron1.3 mg
Magnesium71 mg
Phosphorus386 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K2.7 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.1 mg
Folate9.5 mcg
Choline62 mg
Caffeine0 mg
Water334 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 177. The excerpt below is the record exactly as published.
POSSET (BARLEY). — Boil a quarter of a pound of barley in a pint and a half of milk ; add half a pint of cream and a little mixed spice ; sweeten to taste ; let it stand till nearly cold, then pour in a glassful of sherry
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