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Barley Coffee
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
70Calories
1 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories70 kcal
Protein0.6 g
Carbohydrates17 g
Fiber1 g
Sugars13 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.8 mg
Potassium20 mg
Calcium9 mg
Iron0.2 mg
Magnesium7.3 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.4 mcg
Choline2.4 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 390. The excerpt below is the record exactly as published.
BARLEY COFFEE.— Roa-st barley until well brown and boil a tablespoon of it in a pt. of water for 5 minutes, strain and add a little sugar if desired
Cook this with the app: pantry check, scaling, and the assistant.