Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Grape | 1/2 cup (76g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two quarts water
- one cup table raisins an hour before you remove from stove
- a cup of pearl barley
- a quart of water
- three lemons in a pitcher
- salt
Directions
Wash well a cup of pearl barley; pour over it a quart of water and let boil until the barley is quite soft. Strain off the water, salt and give to the patient several times a day.
Carrie T. Waddilove. BARLEY WATER.
A teacup of pearl barley to two quarts water; boil in a double porcelain boiler two and a half hours ; add one cup table raisins an hour before you remove from stove. It will look milky and thick. Squeeze the juice of three lemons in a pitcher, sweeten and salt to taste ; strain the hot barley wa- ter over the lemon ; pick out the raisins to add with the liquor. Throw barley away. Very acceptable to a fever patient.
Mrs. Mossin.