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Barley Water
From Lowney's cook book, 1907
Serves 1
Presented as published in 1907. 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
391Calories
9 gProtein
85 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories391 kcal
Protein8.6 g
Carbohydrates85 g
Fiber7 g
Sugars0.6 g
Total Fat2.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1075 mg
Potassium160 mg
Calcium306 mg
Iron32 mg
Magnesium37 mg
Phosphorus92 mg
Zinc0.7 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.4 mg
Folate130 mcg
Choline17 mg
Caffeine0 mg
Water385 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 130. The excerpt below is the record exactly as published.
Barley Water 2 cups boiling water salt I tablespoon prepared barley sugar Mix barley with a small amount of cold water, add to boiling water, and simmer twenty minutes. Season with salt and sugar. Lemon juice may be added if desired.
Cook this with the app: pantry check, scaling, and the assistant.