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Barley Water
From The household cook book, 1902
Serves 4
Excellent drink in febrile affections; also refreshing and somewhat nourishing.
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
188Calories
5 gProtein
42 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories188 kcal
Protein5 g
Carbohydrates42 g
Fiber7.8 g
Sugars3.5 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium12 mg
Potassium142 mg
Calcium22 mg
Iron1.3 mg
Magnesium42 mg
Phosphorus111 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate12 mcg
Choline19 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 435. The excerpt below is the record exactly as published.
BARLEY WATER.— To 1 cup of barley (first washed) add 1 quart of water. Allow to simmer until J has boiled away. Strain, and to this add a tablespoon of sugar dissolved in 1 cup of hot water
Cook this with the app: pantry check, scaling, and the assistant.