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Barley Water (another way)
From Cassell's dictionary of cookery, 1892
Serves 2
Presented as published in 1892. 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
98Calories
1 gProtein
23 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories98 kcal
Protein1.4 g
Carbohydrates23 g
Fiber2.2 g
Sugars13 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium17 mg
Potassium45 mg
Calcium20 mg
Iron0.4 mg
Magnesium17 mg
Phosphorus31 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate3.3 mcg
Choline5.4 mg
Caffeine0 mg
Water533 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1803. The excerpt below is the record exactly as published.
Barley Water (another way). — Boil an ounce of pearl barley a few minutes to cleanse, then, put on it a quart of water ; simmer an hour ; when half done put into it a bit of fresh lemon- peel and one bit of sugar. If likely to be too thick, you may put another quarter of a pint of water
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