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Thin Barley Water for Drink
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 2
Useful for an irritable stomach.
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
401Calories
9 gProtein
90 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories401 kcal
Protein9.2 g
Carbohydrates90 g
Fiber9 g
Sugars3 g
Total Fat2.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1077 mg
Potassium283 mg
Calcium331 mg
Iron33 mg
Magnesium41 mg
Phosphorus96 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1.1 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.3 mg
Folate140 mcg
Choline20 mg
Caffeine0 mg
Water474 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.
THIN BARLEY WATER FOR DRINK. Wash some pearl barley clean in two or three cold waters. To one or two table-spoonfuls of the barley add a quart of boiling water, and let it stand near the fire uncovered for two hours. It must not be boiled. Add two or three slices of lemon
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