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Posset of Barley
From Consult me, 1902
Serves 6
A less quantity may be made.
Presented as published in 1902. 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
612Calories
13 gProtein
46 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories612 kcal
Protein13 g
Carbohydrates46 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
Sodium116 mg
Potassium624 mg
Calcium365 mg
Iron1.2 mg
Magnesium72 mg
Phosphorus390 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.6 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)2.2 mg
Folate9.5 mcg
Choline62 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 397. The excerpt below is the record exactly as published.
POSSET OF BARLEY.— Boil % lb. of French barley in 3 pints of milk ; boil it till it is done enough ; then put in a pint of cream, some mace and cinnamon; sweeten with loaf sugar, and when it is just warm, pour in a pint of sherty wine
Cook this with the app: pantry check, scaling, and the assistant.