Barley Water
From The official handbook for the National Training School for Cookery, 1891
Be careful not to cut the white skin of the lemon while peeling.
Presented as published in 1891. 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
247Calories
7 gProtein
60 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories247 kcal
Protein7.1 g
Carbohydrates60 g
Fiber19 g
Sugars4.6 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium11 mg
Potassium319 mg
Calcium150 mg
Iron2.2 mg
Magnesium60 mg
Phosphorus137 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A3.6 mcg
Vitamin E0.3 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate26 mcg
Choline30 mg
Caffeine0 mg
Water87 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 159. The excerpt below is the record exactly as published.
BARLEY WATER. Average cost of " Clear Barley Water" (about half a pint). INGREDIENTS. d. 2 oz. of pearl barley o| The rind of a quarter of a lemon o| 2 lumps of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.