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Barley Water with Honey
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Presented as published in 1898. 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
516Calories
11 gProtein
111 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories516 kcal
Protein11 g
Carbohydrates111 g
Fiber9.3 g
Sugars12 g
Total Fat3.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.2 g
Cholesterol28 mg
Sodium1095 mg
Potassium217 mg
Calcium317 mg
Iron33 mg
Magnesium50 mg
Phosphorus144 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.1 mcg
Vitamin C0.5 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.3 mg
Folate141 mcg
Choline33 mg
Caffeine0 mg
Water391 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 305. The excerpt below is the record exactly as published.
Barley Water with Honey. — Put two teacupfuls of well- washed pearl barley into a large jug, with the juice and rind of one lemon, and one tablespoonful of honey. Pour a quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.