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Barley Water
From Miss Cameron's 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
75Calories
1 gProtein
16 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories75 kcal
Protein1.4 g
Carbohydrates16 g
Fiber1.2 g
Sugars8.7 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol14 mg
Sodium17 mg
Potassium29 mg
Calcium12 mg
Iron0.4 mg
Magnesium8.7 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate5.4 mcg
Choline8.4 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 87. The excerpt below is the record exactly as published.
Barley Water. oz. pearl barley, juice and rind of \ lemon, 1 quart \ oz. loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.