Barley Water
From The Ocklye cookery book, 1909
It should be clear and a pale green color.
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
1297Calories
30 gProtein
287 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories1297 kcal
Protein30 g
Carbohydrates287 g
Fiber35 g
Sugars6 g
Total Fat7.9 g
Saturated Fat1.3 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat3.1 g
Cholesterol0 mg
Sodium3233 mg
Potassium702 mg
Calcium1059 mg
Iron97 mg
Magnesium145 mg
Phosphorus336 mg
Zinc2.7 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A3.6 mcg
Vitamin E0.4 mg
Vitamin K1.2 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)2.1 mg
Niacin (B3)27 mg
Folate409 mcg
Choline67 mg
Caffeine0 mg
Water1240 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 53. The excerpt below is the record exactly as published.
BARLEY WATER Ingredients Two ounces of pearl barley. Sugar, The peel of one lemon. Three pints of boiling water. Wash the barley in plenty of cold water, till the water that comes off it is quite clear; put it into a jug with the lemon-peel, cut very thin, without any white, and one lump of sugar
Cook this with the app: pantry check, scaling, and the assistant.