The Pearl of Milk Puddings
From The child's cookery book, 1900
If it is nicely baked, it should be as thick as cream.
Presented as published in 1900. 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
715Calories
19 gProtein
128 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories715 kcal
Protein19 g
Carbohydrates128 g
Fiber4.4 g
Sugars106 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol58 mg
Sodium212 mg
Potassium924 mg
Calcium678 mg
Iron1.3 mg
Magnesium88 mg
Phosphorus558 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.9 mg
Folate7.4 mcg
Choline99 mg
Caffeine0 mg
Water433 g
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 16. The excerpt below is the record exactly as published.
The Pearl of Milk Puddings Soak an ounce of pearl barley in cold water all night, next day drain the water away, and put the barley into a pudding dish with three ounces of brown sugar and a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.