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Barley Water
From Tried favourites cookery book, 1909
Serves 4
The barley can be used for soup or made into a pudding.
Presented as published in 1909. 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
79Calories
2 gProtein
19 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories79 kcal
Protein1.8 g
Carbohydrates19 g
Fiber3.5 g
Sugars5.3 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium21 mg
Potassium115 mg
Calcium27 mg
Iron0.5 mg
Magnesium20 mg
Phosphorus40 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate6 mcg
Choline8.2 mg
Caffeine0 mg
Water535 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 170. The excerpt below is the record exactly as published.
2 ounces of barley ; put in a clean pot on the fire, with 2 quarts of cold water, and boil it until it is reduced to 1 quart; then strain it, arid let it cool ; add a little sugar. A slice of lemon, or an apple out in slices, may be added if liked. The barley can be used for soup, or made into a pudding. Clear Barley Water
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