Barley Water
From The Samaritan cookery book, 1903
Presented as published in 1903. 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
299Calories
8 gProtein
66 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories299 kcal
Protein8.4 g
Carbohydrates66 g
Fiber13 g
Sugars0.7 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium7.7 mg
Potassium238 mg
Calcium25 mg
Iron2.1 mg
Magnesium67 mg
Phosphorus188 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.9 mg
Folate20 mcg
Choline32 mg
Caffeine0 mg
Water8.6 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 66. The excerpt below is the record exactly as published.
Barley Water. — Wash well through two or three waters 3 ozs. of pearl barley. Pour over it 3 breakfastcupfuls of cold water
Cook this with the app: pantry check, scaling, and the assistant.