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Clear Barley Water
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Serve chilled.
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
598Calories
15 gProtein
132 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories598 kcal
Protein15 g
Carbohydrates132 g
Fiber20 g
Sugars7.4 g
Total Fat2.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium547 mg
Potassium382 mg
Calcium184 mg
Iron19 mg
Magnesium104 mg
Phosphorus284 mg
Zinc2.6 mg
Copper0.5 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.1 mcg
Vitamin E0 mg
Vitamin K2.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.2 mg
Folate90 mcg
Choline49 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 293. The excerpt below is the record exactly as published.
Clear Barley Water. — {Family Recipe.) — Wash a pound of Pearl Barley very well in two or three waters. Put it into a quart jug with a lump of sugar
Cook this with the app: pantry check, scaling, and the assistant.