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Barley Water
From Vegetarian cookery, 1891
Serves 4
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
62Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories62 kcal
Protein1.8 g
Carbohydrates14 g
Fiber2.8 g
Sugars0.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium16 mg
Potassium54 mg
Calcium19 mg
Iron0.4 mg
Magnesium19 mg
Phosphorus39 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate4.1 mcg
Choline6.7 mg
Caffeine0 mg
Water474 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 153. The excerpt below is the record exactly as published.
Barley Water. Wash two ounces and a half of pearl barley ; steep it in cold water several hours ; put it into a pan with a little boiling water, and after boiling a few minutes, pour ofif the water ; then add two quarts of boiling water
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