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Barley Water
From Superior cook book, 1905
Serves 4
A nourishing drink.
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
50Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories50 kcal
Protein1.4 g
Carbohydrates11 g
Fiber2.2 g
Sugars0.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium166 mg
Potassium40 mg
Calcium18 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus31 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate3.3 mcg
Choline5.4 mg
Caffeine0 mg
Water474 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 130. The excerpt below is the record exactly as published.
Barley Water. Wash two ounces of pearled Ijarley, put in, a gi-anite saucepan, cover with cold water, scald, bring to a boil, and drain. Return it to the saucepan; add two quarts of cold water, ])ring to l)oiling point and simmer gently until reduced to one quart. Strain ami add a (piarter ol' a teaspoonful of salt,
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