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Barley Milk
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Presented as published in 1898. 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
136Calories
5 gProtein
25 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories136 kcal
Protein4.8 g
Carbohydrates25 g
Fiber4.4 g
Sugars3.2 g
Total Fat2.3 g
Saturated Fat1.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol7.3 mg
Sodium42 mg
Potassium176 mg
Calcium99 mg
Iron0.7 mg
Magnesium35 mg
Phosphorus124 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate6.5 mcg
Choline22 mg
Caffeine0 mg
Water588 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 304. The excerpt below is the record exactly as published.
Barley Milk. — Wash four ounces of pearl barley. Boil it gently with the peel of half a lemon in two quarts of water, till it is reduced to one quart. Strain, and put the liquid back into the saucepan with three-quarters of a pint of milk. Warm it up as required, but never let it boil. Or, boil half a pound of washed pearl barley in a quart of milk mixed with half a pint of water
Cook this with the app: pantry check, scaling, and the assistant.