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Barley Water
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Can substitute currant jelly or orange juice for lemon. Valuable for colds and urinary issues.
Presented as published in 1884. 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
531Calories
9 gProtein
123 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories531 kcal
Protein8.6 g
Carbohydrates123 g
Fiber7.6 g
Sugars39 g
Total Fat2.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1076 mg
Potassium215 mg
Calcium318 mg
Iron32 mg
Magnesium37 mg
Phosphorus88 mg
Zinc0.6 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.2 mg
Folate135 mcg
Choline17 mg
Caffeine0 mg
Water429 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 245. The excerpt below is the record exactly as published.
Barley Water. 1 tablespoonful pearl barley. I lemon. 3 blocks sugar. 1 quart boiling water. Wash the barle}^ in cold water, then pour off the water, and put the barley, sugar, and lemon into the boiling water, and let it stand covered and warm for three hours ; then strain it. Currant jelly or orange juice may be used in- stead of lemon. This is a valuable demulcent in colds, affections of the chest, hectic fever, strangury and other diseases of the bladder or urinary organs. The Boston Cook Book* 419 Gum Water. 1 ounce clean gum arabic, and j/o ounce sugar, dissolved in 1 pint boiling water. 1 lemon
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