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Barley Water
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Omit lemon for feeding infants.
Presented as published in 1901. 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
Sodium17 mg
Potassium79 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 208. The excerpt below is the record exactly as published.
Barley Water. — Wash well two ounces of pearl barley with cold water, throwing that water away. Put the barley into a pint and a half of fresh cold water
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