Barley Water
From A laboratory manual of foods and cookery, 1916
Cream or milk may be added, or lemon juice and sugar. Barley water is a slightly astringent or demulcent drink used to reduce laxative condition.
Presented as published in 1916. 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
44Calories
1 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories44 kcal
Protein1.2 g
Carbohydrates9.7 g
Fiber2 g
Sugars0.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium39 mg
Potassium35 mg
Calcium32 mg
Iron0.3 mg
Magnesium19 mg
Phosphorus28 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate2.9 mcg
Choline4.7 mg
Caffeine0 mg
Water947 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 7. The excerpt below is the record exactly as published.
Barley Water Ingredients : 1 1 tbsp. pearl barley i qt. cold water salt
Cook this with the app: pantry check, scaling, and the assistant.