Barley Water
From Royal baker and pastry cook, 1913
Good in fevers.
Presented as published in 1913. 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
88Calories
2 gProtein
19 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories88 kcal
Protein2.5 g
Carbohydrates19 g
Fiber3.9 g
Sugars0.2 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium78 mg
Potassium70 mg
Calcium64 mg
Iron0.6 mg
Magnesium39 mg
Phosphorus55 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate5.8 mcg
Choline9.5 mg
Caffeine0 mg
Water1893 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 79. The excerpt below is the record exactly as published.
Barley Water. — Wash 2 tablespoons pearl barley, scald with boiling water, boil 5 min¬ utes, strain. Add 2 quarts cold water
Cook this with the app: pantry check, scaling, and the assistant.