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Barley Water
From Mrs. Maclurcan's cookery book, 1899
Serves 4
Presented as published in 1899. 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
25Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories25 kcal
Protein0.7 g
Carbohydrates5.5 g
Fiber1.1 g
Sugars0.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium25 mg
Calcium16 mg
Iron0.2 mg
Magnesium10 mg
Phosphorus16 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.6 mcg
Choline2.7 mg
Caffeine0 mg
Water473 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 55. The excerpt below is the record exactly as published.
1 oz. barley 2 qts. water. Mode. — "Wash the barley, then put it into a clean saucepan, and boil for two and a-half hours slowly, strain it and it is ready for use. Lemon juice may be added to this with a little sugar ; it makes it more agreeable. 298— BARLEY WATER
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