Barley Water
From La cuisine creole, 1885
Presented as published in 1885. 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
1577Calories
35 gProtein
342 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories1577 kcal
Protein35 g
Carbohydrates342 g
Fiber29 g
Sugars2.3 g
Total Fat9.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat3.9 g
Cholesterol0 mg
Sodium4301 mg
Potassium651 mg
Calcium1226 mg
Iron128 mg
Magnesium153 mg
Phosphorus375 mg
Zinc2.8 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)2.8 mg
Riboflavin (B2)2.6 mg
Niacin (B3)34 mg
Folate523 mcg
Choline68 mg
Caffeine0 mg
Water1542 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 91. The excerpt below is the record exactly as published.
BARLEY WATER. Take four large tablespoonfuls of picked and washerj pearl barley, and put ît into a porcelain-lined kettle wîth two quarts of boîling water
Cook this with the app: pantry check, scaling, and the assistant.