Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Apple | 1 medium (182g) | 95 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 tablespoons pearl barley
- 1 1/2 pounds apples
- 2 ounces sugar
- 3/4 tablespoon double cream
- juice of 1 lemon
- 1 liter water
- =
Directions
Peel, core and slice apples. Place barley in saucepan with 1 liter of water and bring to a boil. Bring heat to low and add sliced apples. Continue cooking until barley and apples are soft. Place barley and apples in a blender and process to a chunky consistency. Put back in the saucepan. Add sugar and lemon juice and bring to a boil again. Remove from heat. Place pudding mixture in a rectangular container and allow to cool before placing it in the fridge to chill. Serve chilled with cream stirred in.