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Barley Water
From The new Kentucky home cook book, 1884
Serves 2
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
100Calories
3 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories100 kcal
Protein2.8 g
Carbohydrates22 g
Fiber4.4 g
Sugars0.2 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium13 mg
Potassium83 mg
Calcium19 mg
Iron0.7 mg
Magnesium26 mg
Phosphorus63 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 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)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate6.5 mcg
Choline11 mg
Caffeine0 mg
Water357 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 182. The excerpt below is the record exactly as published.
BARLEY WATER. Boil two ounces of pearl barley (previously well mashed) for twenty minutes in a pint and a half of water; strain it, and flavor with lemon and sugar to taste
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