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Barley Water
From Miss Parloa's kitchen companion, 1887
Serves 2
Add sugar or flavor with lemon juice if desired.
Presented as published in 1887. 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
Sodium4865 mg
Potassium36 mg
Calcium17 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus28 mg
Zinc0.3 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
Water356 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 458. The excerpt below is the record exactly as published.
Barley Water. Wash two table-spoonfuls of pearl barley, and put it into a saucepan with one pint and a half of cold water
Cook this with the app: pantry check, scaling, and the assistant.