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Barley Water
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
If the flavor of lemon is unpalatable, omit or modify the ingredients.
Presented as published in 1902. 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
536Calories
9 gProtein
125 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories536 kcal
Protein8.9 g
Carbohydrates125 g
Fiber12 g
Sugars40 g
Total Fat2.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium999 mg
Potassium234 mg
Calcium351 mg
Iron30 mg
Magnesium44 mg
Phosphorus95 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A1.6 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.1 mg
Folate128 mcg
Choline20 mg
Caffeine0 mg
Water398 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 212. The excerpt below is the record exactly as published.
Barley Water Wipe very clean two tablespoons of pearl barley. Put it in a quart jug with three or four lumps of sugar, a pinch or two of salt, and a strip of lemon peel. Fili up the jug with boiling water
Cook this with the app: pantry check, scaling, and the assistant.