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Barley Coffee
From The national course in home economics, 1917
Serves 1
Nourishing drink for convalescence.
Presented as published in 1917. 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
41Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein1.4 g
Carbohydrates8.5 g
Fiber2 g
Sugars0.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium16 mg
Potassium57 mg
Calcium18 mg
Iron0.4 mg
Magnesium20 mg
Phosphorus30 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate2.2 mcg
Choline0 mg
Caffeine0 mg
Water474 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 362. The excerpt below is the record exactly as published.
BARLEY COFFEE. Roast barley until well brown and boil a tablespoonful of it in a pint of water
Cook this with the app: pantry check, scaling, and the assistant.