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Barley Jelly
From The home cook book, 1905
Serves 6
Presented as published in 1905. 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
137Calories
3 gProtein
31 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories137 kcal
Protein3.3 g
Carbohydrates31 g
Fiber5.2 g
Sugars5.3 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium14 mg
Potassium95 mg
Calcium19 mg
Iron0.8 mg
Magnesium30 mg
Phosphorus74 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Folate7.7 mcg
Choline13 mg
Caffeine0 mg
Water323 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 146. The excerpt below is the record exactly as published.
BARLEY JELLY A JEWISH RECEIPT Put a cup of pearl barley in a quart of cold water and bring to boil. Pour oflf the water, add another quart, and simmer gently over a slow fire for three hours, stirring fre- quently. Strain, sweeten to taste with white sugar and the juice of a lemon; add quarter of an ounce of isinglass dis- solved in a little water
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