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Barley Water
From The white ribbon cook book, 1894
Serves 1
Barley water can often be used when milk disagrees with infants.
Presented as published in 1894. 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
514Calories
11 gProtein
113 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories514 kcal
Protein11 g
Carbohydrates113 g
Fiber11 g
Sugars9.1 g
Total Fat2.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium1078 mg
Potassium233 mg
Calcium314 mg
Iron33 mg
Magnesium58 mg
Phosphorus149 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.6 mg
Folate136 mcg
Choline26 mg
Caffeine0 mg
Water388 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 133. The excerpt below is the record exactly as published.
Barley Water — Pick over and wash 3 table- spoonfuls of pearl barley; soak it 3^ hour in a very little lukewarm water, and stir, without draining, into 2 cupfuls of boiling water, salted a very little. Simmer 1 hour, stirring often. Strain, and add 2 teaspoonfuls white sugar
Cook this with the app: pantry check, scaling, and the assistant.