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Barley Water (Alternate Method)
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Presented as published in 1902. 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
109Calories
2 gProtein
28 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories109 kcal
Protein2.2 g
Carbohydrates28 g
Fiber5.9 g
Sugars1.8 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium14 mg
Potassium225 mg
Calcium50 mg
Iron0.9 mg
Magnesium23 mg
Phosphorus47 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A0.9 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate12 mcg
Choline8.8 mg
Caffeine0 mg
Water284 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 213. The excerpt below is the record exactly as published.
two ounces of well-washed pearl barlej in a porcelain- lined saucepan with a quart of water, the grated rind and juice of a lemon, and two ounces of seeded raisins
Cook this with the app: pantry check, scaling, and the assistant.