Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Barley | 1 cup cooked (157g) | 193 |
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
- 7 per cent
- one cannot make a light bread from barley
Directions
Barley Meal 10.5 1640 " Pearled 8.5 1650 Buckwheat Flour 6.4 1620 Corn Flour 7.1 1645 Corn Meal (granular) 9.2 1655 " Popped 10.7 1875 Hominy 8.3 1650 Oatmeal 16.1 1860 Oats (rolled) 16.7 1850 Rice 8.0 1630 Rye Flour 6.8 1630 " Meal 13.6 1665 Wheat Flaked 13.4 1690 " Flour, or Wholemeal 13.8 1675 " Germs 10.5 1695 " Gluten 14.2 1665 " Self-raising 10.2 1600 Macaroni 13.4 1665 " Spaghetti 12.1 1660 " Vermicelli 10.9 1625 Beans, small White 21.9 1675 " Lima or Butter 18.1 1625 Lentils 25.7 1620 Peas (dried) 24.6 1655 " (green) 7.0 465 Arrowroot --- 1815 Corn-starch --- 1675 Sago 9.0 1635 Tapioca --- 1650
Cake, Fruit 5.9 1760 " Gingerbread 5.8 1670 " Sponge 6.3 1795
All kinds, average 10.0 1800 Water 11.7 1835
Buns, Currant 6.7 1515 " Hot Cross 7.9 1275 Corn, Indian 7.9 1205 Cheap Bread 10.9 1255 Gluten 9.3 1160 Home-made Bread 9.1 1225 White Bread 9.2 1215 Whole-wheat Bread 9.7 1140 Rolls, Plain 9.7 1470 " Vienna 8.5 1300 " Water 9.0 1300 Rye 9.0 1180
Chocolate 12.9 2860 Cocoa 21.6 2320 Candy --- 1785 Honey --- 1520 Molasses (cane) 2.4 1290
INVALID COOKERY
The plants _Hordeum Distichon_ and _Hordeum Vulgare_ supply most of the barley used in this country. Barley has been used as a food from time out of mind. We find frequent mention of it in the Bible, and in old Latin and Greek books. According to Pliny, an ancient Roman writer, the gladiators were called Hordearii, or "barley eaters," because they were fed on this grain whilst training. These Hordearii were like our pugilists, except that they often fought to the death. Barley has been used from very ancient days for making an intoxicating drink. In Nubia, the liquor made from barley was called Bouzah, from which we get our English word "booze," meaning an intoxicating drink. The first intoxicant drink made in this country was ale, and it was made from barley. Hops were not used for beer or ale in those days. Barley is a good food, and was the chief food of our peasantry until the beginning of the nineteenth century. Barley contains about 7 per cent. of sugar, and its flesh-forming matter is in the form of casin the same as is found in cheese. This casin is not elastic like the gluten of wheat, so that one cannot make a light bread from barley. Here is the chemical composition of barley meal:--
Flesh formers 7.5 Heat and force formers (carbon)[A] 76.0 Mineral matters 2.0 Water 14.5 ----- 100.0
[Footnote A: There is 2.5 per cent. of fat in barley, and 7 per cent. of sugar.]
From this analysis we can judge that barley contains all the constituents of a good food. In it we find casin and albumen for our muscles; starch, sugar, and fat to keep us warm and give force; and there is a fair percentage of mineral matter for our bones and teeth.
Allinson's prepared barley may be eaten as porridge or pudding (see directions), and is much more nourishing than rice pudding; it is also good for adding to broth or soup, and to vegetable stews, and is most useful for making gruel and barley water. Barley water contains a great deal of nourishment, more than beef tea, and it can be drunk as a change from tea, coffee, and cocoa. During illness I advise and use barley water and milk, mixed in equal parts, and find this mixture invaluable.