Barley-Water
From The child's cookery book, 1900
Lemon juice can improve the flavor; sweetened with glycerine, it is soothing for coughs.
Presented as published in 1900. 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
176Calories
5 gProtein
39 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories176 kcal
Protein5 g
Carbohydrates39 g
Fiber7.8 g
Sugars0.4 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium19 mg
Potassium140 mg
Calcium85 mg
Iron1.3 mg
Magnesium54 mg
Phosphorus111 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate12 mcg
Choline19 mg
Caffeine0 mg
Water715 g
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 24. The excerpt below is the record exactly as published.
Barley-Water, BY One who Knows. Take of Pearl barley. . . . Four tablespoonfuls. Wash this in cold water and reject the 139 The Child'^s Cookery Book washings. Boil the washed barley with one and a half pint of boiled water
Cook this with the app: pantry check, scaling, and the assistant.