Barley Water
From Public school household science, 1905
Presented as published in 1905. 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
200Calories
6 gProtein
44 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories200 kcal
Protein5.6 g
Carbohydrates44 g
Fiber8.8 g
Sugars0.5 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium26 mg
Potassium166 mg
Calcium38 mg
Iron1.4 mg
Magnesium52 mg
Phosphorus125 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate13 mcg
Choline21 mg
Caffeine0 mg
Water715 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 48. The excerpt below is the record exactly as published.
Barley Water. — Take two ounces of pearl barley and wash well with cold water at least two or three times. Put into a saucepan with one and-a-half pints of water, and allow it to boil for twenty minutes closely covered. Strain and sweeten, and flavor with lemon juice ; a little lemon peel may be added
Cook this with the app: pantry check, scaling, and the assistant.