Steamed Pearl Barley
From Science of food & cookery, 1921
Presented as published in 1921. 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
704Calories
20 gProtein
155 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories704 kcal
Protein20 g
Carbohydrates155 g
Fiber31 g
Sugars1.6 g
Total Fat2.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium637 mg
Potassium572 mg
Calcium94 mg
Iron5 mg
Magnesium170 mg
Phosphorus442 mg
Zinc4.3 mg
Copper0.9 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0 mg
Vitamin K4.4 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)9.2 mg
Folate46 mcg
Choline76 mg
Caffeine0 mg
Water1202 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 125. The excerpt below is the record exactly as published.
/4 teaspoon salt Wash the wheat in several waters, and let soak overnight. Drain, add the salt and the hot water, and let boil over the fire for half an hour; then set in a fireless on a hot stone overnight. In the absence of a fireless, cook the same as steamed rice. STEAMED PEARL BARLEY I cup pearl barley 5 cups hot water
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