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Thick Barley Water
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Thick Barley Water is more nutritious than Clear Barley Water.
Presented as published in 1898. 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
74Calories
1 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories74 kcal
Protein1.4 g
Carbohydrates17 g
Fiber2.2 g
Sugars6.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.4 mg
Potassium42 mg
Calcium11 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus31 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate3.3 mcg
Choline5.4 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 304. The excerpt below is the record exactly as published.
Thick Barley Water. — Thick Barley Water is much more nutritious than Clear Barley Water. Well wash two ounces of pearl barley, then put it into plenty of cold water and blanch it THICK BARLEY WATER 441 by boiling it for ten minutes. Throw away the water, and wash the barley again. Boil the barley very gently in a quart of water for two hours. Put in one lump of sugar
Cook this with the app: pantry check, scaling, and the assistant.