Barley Water, Clear

Name: Barley Water, Clear
Ingredients: two ounces of pearl barley; one pint of boiling water; a little piece of lemon rind; two lumps of sugar

From The handy dictionary of cookery, 1890

Presented as published in 1890. 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

597Calories

15 gProtein

136 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories597 kcal

Protein15 g

Carbohydrates136 g

Fiber25 g

Sugars5.1 g

Total Fat3.3 g

Saturated Fat0.5 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.3 g

Cholesterol0 mg

Sodium1085 mg

Potassium447 mg

Calcium453 mg

Iron34 mg

Magnesium88 mg

Phosphorus204 mg

Zinc1.9 mg

Copper0.3 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C129 mg

Vitamin A3.6 mcg

Vitamin E0.3 mg

Vitamin K1.2 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)11 mg

Folate154 mcg

Choline42 mg

Caffeine0 mg

Water472 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 15. The excerpt below is the record exactly as published.

Barley Water, Clear. To make half a pint wash two ounces of pearl barley well in two or three fresh waters; put it into a jug with a little piece of lemon rind and two lumps of sugar ; pour on to it one pint of boiling water

Cook this with the app: pantry check, scaling, and the assistant.