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Barley Water Lemonade
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Presented as published in 1907. 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
772Calories
4 gProtein
198 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories772 kcal
Protein3.6 g
Carbohydrates198 g
Fiber6.7 g
Sugars172 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium7.5 mg
Potassium212 mg
Calcium36 mg
Iron1.3 mg
Magnesium29 mg
Phosphorus71 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1.3 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate17 mcg
Choline15 mg
Caffeine0 mg
Water142 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 88. The excerpt below is the record exactly as published.
Barley Water Lemonade. 2pts. Water. 6ozs. Sugar. Rind of i Lemon. Juice of 2 Lemons. i dessert-spoonful of Robinson’s Patent Barley
Cook this with the app: pantry check, scaling, and the assistant.