Clear Barley Water

Name: Clear Barley Water
Ingredients: one quarter pound of barley; half a gallon of boiling water; two lumps of sugar; the rind of two lemons

From The Dudley book of cookery and household recipes, 1909

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

1858Calories

43 gProtein

410 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories1858 kcal

Protein43 g

Carbohydrates410 g

Fiber44 g

Sugars7.8 g

Total Fat11 g

Saturated Fat1.8 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat4.4 g

Cholesterol0 mg

Sodium4311 mg

Potassium1105 mg

Calcium1296 mg

Iron131 mg

Magnesium219 mg

Phosphorus548 mg

Zinc4.2 mg

Copper0.6 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C106 mg

Vitamin A3.1 mcg

Vitamin E0.5 mg

Vitamin K2.5 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)3 mg

Riboflavin (B2)2.7 mg

Niacin (B3)37 mg

Folate559 mcg

Choline102 mg

Caffeine0 mg

Water1726 g

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 59. The excerpt below is the record exactly as published.

CLEAR BARLEY WATER ONE quarter pound of barley, well washed, to half a gallon of boiling water, two lumps of sugar, and the rind of two lemons

Cook this with the app: pantry check, scaling, and the assistant.