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Thick Barley Water
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 2
Provides nourishment and is useful in weakness.
Presented as published in 1882. 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
66Calories
2 gProtein
15 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories66 kcal
Protein1.9 g
Carbohydrates15 g
Fiber2.9 g
Sugars0.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.8 mg
Potassium55 mg
Calcium13 mg
Iron0.5 mg
Magnesium17 mg
Phosphorus41 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate4.3 mcg
Choline7.1 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 35. The excerpt below is the record exactly as published.
THICK BARLEY WATER. After cleaning the barley as above directed take three table-spoonfuls of barley to each pint of water, simmer for two hours, adding a few opened raisins and a little lemon peel, and sugar, during the last quarter of an hour
Cook this with the app: pantry check, scaling, and the assistant.