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Clear Barley Water
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
688Calories
14 gProtein
157 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories688 kcal
Protein14 g
Carbohydrates157 g
Fiber17 g
Sugars32 g
Total Fat3.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium1081 mg
Potassium425 mg
Calcium346 mg
Iron34 mg
Magnesium81 mg
Phosphorus208 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1.6 mcg
Vitamin E0.2 mg
Vitamin K1.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate152 mcg
Choline39 mg
Caffeine0 mg
Water479 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 170. The excerpt below is the record exactly as published.
Clear Barley Water. 2 oz. Barley, 1 oz. Sugar, Rind and Juice of 1 Lemon. Pour over it 1 pint boiling water
Cook this with the app: pantry check, scaling, and the assistant.