vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Brandy and Barley Water
From San Rafael cook book, 1906, 1906
Serves 1
This is a medicinal drink.
Presented as published in 1906. 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
205Calories
13 gProtein
2 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories205 kcal
Protein13 g
Carbohydrates1.7 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.4 mg
Potassium0.1 mg
Calcium12 mg
Iron0 mg
Magnesium2.4 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol1.5 g
Water191 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 97. The excerpt below is the record exactly as published.
the yolk of the egg and the ^dessertspoon of brandy; add % glass of barley water (boiled and strained), and season to taste. Then stir in slowly the well beaten 'White of the egg
Cook this with the app: pantry check, scaling, and the assistant.