Barley Drink
From Cookery for busy lives and small incomes, 1890
This is a very nutritious drink.
Presented as published in 1890. 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
200Calories
6 gProtein
44 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories200 kcal
Protein5.6 g
Carbohydrates44 g
Fiber8.8 g
Sugars0.5 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium67 mg
Potassium173 mg
Calcium73 mg
Iron1.4 mg
Magnesium64 mg
Phosphorus125 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate13 mcg
Choline21 mg
Caffeine0 mg
Water1897 g
As published
This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 27. The excerpt below is the record exactly as published.
Barley Drink Put two ounces of pearl barley into a saucepan with a pint of cold water, boil it for five minutes, and then pour the water away and wash the barley well. This is to blanch it. If this is not done, the barley water looks dark and unappetising. Put the barley into a saucepan with three pints of water
Cook this with the app: pantry check, scaling, and the assistant.