Barley Water
From Physical culture cook book, 1901
Presented as published in 1901. 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
1839Calories
40 gProtein
398 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories1839 kcal
Protein40 g
Carbohydrates398 g
Fiber30 g
Sugars2.6 g
Total Fat12 g
Saturated Fat1.9 g
Monounsaturated Fat2 g
Polyunsaturated Fat4.7 g
Cholesterol0 mg
Sodium5373 mg
Potassium709 mg
Calcium1521 mg
Iron159 mg
Magnesium162 mg
Phosphorus386 mg
Zinc2.7 mg
Copper0.1 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)3.2 mg
Niacin (B3)41 mg
Folate645 mcg
Choline71 mg
Caffeine0 mg
Water1924 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 71. The excerpt below is the record exactly as published.
Barley Water. — Pour one pint boiling water on two tablespoonfuls of fresh pearl barley and boil five minutes; then throw off. Pour on the barley two quarts of boiling water
Cook this with the app: pantry check, scaling, and the assistant.