Barley Water
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Presented as published in 1913. 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
3250Calories
70 gProtein
708 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories3250 kcal
Protein70 g
Carbohydrates708 g
Fiber57 g
Sugars30 g
Total Fat20 g
Saturated Fat3.1 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat7.8 g
Cholesterol0 mg
Sodium8602 mg
Potassium1303 mg
Calcium2452 mg
Iron257 mg
Magnesium306 mg
Phosphorus751 mg
Zinc5.5 mg
Copper0.4 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1 mcg
Vitamin E0.4 mg
Vitamin K2.2 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)5.6 mg
Riboflavin (B2)5.2 mg
Niacin (B3)68 mg
Folate1045 mcg
Choline136 mg
Caffeine0 mg
Water3084 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 66. The excerpt below is the record exactly as published.
Barley Water. 14-cup'péatl barley.’ “se 24) 4 quart boiling water. juice and rind of % lemon. 2 _ tbsp. sugar
Cook this with the app: pantry check, scaling, and the assistant.