Barley Water
From The school cookery book, 1881
Slightly nourishing and cooling.
Presented as published in 1881. 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
127Calories
3 gProtein
29 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories127 kcal
Protein2.8 g
Carbohydrates29 g
Fiber4.4 g
Sugars7.3 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium45 mg
Potassium94 mg
Calcium51 mg
Iron0.7 mg
Magnesium37 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
Water1421 g
As published
This recipe was extracted from The school cookery book (1881), page 70. The excerpt below is the record exactly as published.
Barley Water. — Required : 1 oz. pearl barley 3 pints water ; *4 oz. loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.