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Excellent Barley Water
From Modern cookery, in all its branches, 1884
Serves 2
A glass of calf's feet jelly can improve the barley water.
Presented as published in 1884. 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
466Calories
9 gProtein
106 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories466 kcal
Protein9.5 g
Carbohydrates106 g
Fiber12 g
Sugars15 g
Total Fat2.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium5928 mg
Potassium244 mg
Calcium377 mg
Iron33 mg
Magnesium46 mg
Phosphorus100 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A1.6 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.7 mg
Folate137 mcg
Choline21 mg
Caffeine0 mg
Water426 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 504. The excerpt below is the record exactly as published.
EXCELLENT BARLEY WATER. ( Poor Xury's receipt .) Wipe very clean, by rolling it in a soft cloth, two tablespoonsful of pearl barley; put it into a quart jug, with a lump or two of sugar, a grain or two of salt, and a strip of lemon-peel
Cook this with the app: pantry check, scaling, and the assistant.