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Barley Water
From A year's cookery, 1880
Serves 2
Can be flavored with orange rind or currant jelly.
Presented as published in 1880. 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
486Calories
9 gProtein
111 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories486 kcal
Protein8.6 g
Carbohydrates111 g
Fiber8.9 g
Sugars27 g
Total Fat2.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium1077 mg
Potassium212 mg
Calcium340 mg
Iron32 mg
Magnesium39 mg
Phosphorus85 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.3 mg
Folate137 mcg
Choline18 mg
Caffeine0 mg
Water428 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 138. The excerpt below is the record exactly as published.
Barley Water. — Useful in colds, chest affections, hectic fever, and diseases of the bladder. There are two varieties — clear barley water and thick barley water. For Clear Barley Water. — Wash a table-spoonful of pearl barley in two or three waters, put with it two lumps of sugar, the thin rind of one lemon, and the juice of half a one. Pour on it a quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.