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Barley Water
From The household (of the Detroit free press), 1886
Serves 2
A strengthening drink for fevers or weak stomach.
Presented as published in 1886. 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
474Calories
8 gProtein
107 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories474 kcal
Protein8.2 g
Carbohydrates107 g
Fiber6.3 g
Sugars26 g
Total Fat2.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium1075 mg
Potassium172 mg
Calcium306 mg
Iron32 mg
Magnesium35 mg
Phosphorus82 mg
Zinc0.6 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.2 mg
Folate134 mcg
Choline16 mg
Caffeine0 mg
Water408 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 249. The excerpt below is the record exactly as published.
Barley Water — To a tablespoonful of pearl barley washed in cold water, add two or three lumps of sugar and the juice of half a lemon. On these pour one quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.