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Rice and Barley Waters
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Presented as published in 1885. 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
83Calories
2 gProtein
16 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories83 kcal
Protein2.2 g
Carbohydrates16 g
Fiber1.8 g
Sugars0 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium86 mg
Calcium18 mg
Iron0.9 mg
Magnesium35 mg
Phosphorus65 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water475 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 311. The excerpt below is the record exactly as published.
RICE AND BARLEY WATERS. These beverages are made by thoroughly washing half a cupful of either grain in plenty of cold water, then putting the grain over the fire in two quarts of fresh cold water
Cook this with the app: pantry check, scaling, and the assistant.