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Barley Water
From Cassell's dictionary of cookery, 1892
Serves 5
An excellent pectoral drink.
Presented as published in 1892. 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
434Calories
9 gProtein
96 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories434 kcal
Protein9.1 g
Carbohydrates96 g
Fiber7.9 g
Sugars10 g
Total Fat2.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium1080 mg
Potassium278 mg
Calcium318 mg
Iron32 mg
Magnesium44 mg
Phosphorus106 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0.9 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate132 mcg
Choline18 mg
Caffeine0 mg
Water398 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 197. The excerpt below is the record exactly as published.
Barley Water.— Take two ounces of pearl barley, wash it well, and boil for ten minutes in a httle water to clear it. When drained put to it five pints of boiling water, and let it boil until reduced to one half. Then strain for use. An excellent pectoral drink is made by boiling the barley as above, and adding tlie following- ingredients : half an ounce of licorice root, sliced and well bruised; two ounces of f;g.3, the same of raisins, stoned ; distilled water, (me pint,
Cook this with the app: pantry check, scaling, and the assistant.