Barley Water for Invalids

Name: Barley Water for Invalids
Ingredients: one ounce of Robinson's Patent Barley; one quart of boiling water; a small piece of lemon peel or cinnamon; sweeten the water, according to taste

From The official handbook for the National Training School for Cookery, 1891

Presented as published in 1891. 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

800Calories

18 gProtein

173 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories800 kcal

Protein18 g

Carbohydrates173 g

Fiber15 g

Sugars1.2 g

Total Fat5 g

Saturated Fat0.8 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat2 g

Cholesterol0 mg

Sodium2151 mg

Potassium335 mg

Calcium614 mg

Iron64 mg

Magnesium79 mg

Phosphorus195 mg

Zinc1.5 mg

Copper0.1 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.3 mcg

Vitamin E0.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)17 mg

Folate262 mcg

Choline35 mg

Caffeine0 mg

Water771 g

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 160. The excerpt below is the record exactly as published.

BAELEY WATER FOE INVALIDS. Time required, five minutes. 1. We take one ounce of Robinson's Patent Barley, mixed with a wine-glass full of cold water. 2. We pour this into a stewpan containing one quart of boiling water. 3. We stir this over the fire while boiling for five minutes. 4. We then flavour it with a small piece of lemon peel or cinnamon. 5. We put the jug into a cool place, and when it is perfectly cold we take out the lemon peel and sweeten the water, according to taste

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