Barley Water
From Domestic cookery, 1886
Presented as published in 1886. 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
145Calories
4 gProtein
36 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories145 kcal
Protein3.9 g
Carbohydrates36 g
Fiber7.2 g
Sugars6.9 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium33 mg
Potassium227 mg
Calcium63 mg
Iron1.3 mg
Magnesium40 mg
Phosphorus79 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1.3 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate18 mcg
Choline16 mg
Caffeine0 mg
Water1037 g
As published
This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 62. The excerpt below is the record exactly as published.
BARLEY WATER. 1 oz. pearl barley 1 quart water Juice and rind of ^ lemon 1 dessertspoonful sugar
Cook this with the app: pantry check, scaling, and the assistant.