Barley Water, Thick
From The handy dictionary of cookery, 1890
The barley water is a much better colour if the water is changed as above.
Presented as published in 1890. 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
247Calories
7 gProtein
60 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories247 kcal
Protein7.1 g
Carbohydrates60 g
Fiber19 g
Sugars4.6 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium63 mg
Potassium323 mg
Calcium354 mg
Iron2.2 mg
Magnesium102 mg
Phosphorus137 mg
Zinc1.5 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A3.6 mcg
Vitamin E0.3 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate26 mcg
Choline30 mg
Caffeine0 mg
Water2453 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 15. The excerpt below is the record exactly as published.
Barley Water, Thick. Wash well two ounces of barley ; put it into a pan with one pint of water; boil it ten minutes; throw away the water, and pour over it two quarts of fresh clean water ; boil slowly two hours ; strain it into a jug on a little lemon rind
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