Barley Water II

Name: Barley Water II
Ingredients: }/2 tb. barley flour.; 2 tb. cold water.; 1 c. boiling water.; H T. salt.

From Canadian cook book, 1924

Barley water is astringent in its effect.

Presented as published in 1924. 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

189Calories

4 gProtein

41 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories189 kcal

Protein4.1 g

Carbohydrates41 g

Fiber3.1 g

Sugars0.2 g

Total Fat1.3 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium2872 mg

Potassium79 mg

Calcium155 mg

Iron16 mg

Magnesium18 mg

Phosphorus42 mg

Zinc0.3 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.2 mg

Folate64 mcg

Choline6.2 mg

Caffeine0 mg

Water222 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 93. The excerpt below is the record exactly as published.

BARLEY WATER II. }/2 tb. barley flour. 2 tb. cold water. 1 c. boiling water. H T. salt.

Cook this with the app: pantry check, scaling, and the assistant.