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Barley Water
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
63Calories
1 gProtein
15 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories63 kcal
Protein1 g
Carbohydrates15 g
Fiber1.5 g
Sugars6.9 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium52 mg
Calcium11 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate7.2 mcg
Choline4.8 mg
Caffeine0 mg
Water260 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 149. The excerpt below is the record exactly as published.
Barley Water. 3 tablespoons barley. Salt to taste. 4 cups cold water. Lemon juice. Sugar
Cook this with the app: pantry check, scaling, and the assistant.