Barley Water
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
66Calories
2 gProtein
17 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories66 kcal
Protein1.6 g
Carbohydrates17 g
Fiber2.3 g
Sugars2.6 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2.1 mg
Potassium138 mg
Calcium9.6 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0.1 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate23 mcg
Choline9.8 mg
Caffeine0 mg
Water94 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 101. The excerpt below is the record exactly as published.
BARLEY WATER. Pat a large tablespoonful of well- washed pearl barley into a pitcher; pour orer it boiling water; cover it, and let it re- main till cold; then drain off the water; sweeten to taste, and, if liked, add the juice of a lemon, and grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.