Barley Water

Name: Barley Water
Ingredients: 2 ozs. of barley; 2 quarts of cold water; a little sugar; A slice of lemon; an apple cut in slices

From The St. Mungo cookery book, 1904

Presented as published in 1904. 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

315Calories

7 gProtein

76 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories315 kcal

Protein7.2 g

Carbohydrates76 g

Fiber14 g

Sugars21 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium83 mg

Potassium459 mg

Calcium108 mg

Iron2.1 mg

Magnesium79 mg

Phosphorus161 mg

Zinc1.5 mg

Copper0.5 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C60 mg

Vitamin A5.2 mcg

Vitamin E0.3 mg

Vitamin K2.3 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.9 mg

Folate24 mcg

Choline33 mg

Caffeine0 mg

Water2142 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 72. The excerpt below is the record exactly as published.

BARLEY WATER. Thoroughly wash 2 ozs. of barley. Put on in a clean pot on the fire with 2 quarts of cold water and boil it, until it is reduced to i quart. Then strain it and let it cool ; add a little sugar. A slice of lemon, or an apple cut in slices

Cook this with the app: pantry check, scaling, and the assistant.