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 |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Barley | 1 cup cooked (157g) | 193 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 1 tablespoonful of rice
- 1 quart of cold water
- 1 tablespoonful pearl barley
- 1 quart boiling water
- 3 blocks of sugar
- 2 lemon
Directions
1 tablespoonful of rice. | y4 teaspoonful of salt.
1 quart of cold water.
Put the well-washed rice and salt in the cold water; let cook for one hour, or until it is soft. A little cream, sugar and flavoring may be added.
BARLEY WATER (Mrs. Lincoln).
1 tablespoonful pearl
barley. 3 blocks of sugar.
i/2 lemon.
1 quart boiling water.
Wash the barley in cold water; put barley, sugar and lemon into the boiling water; let it stand cov- ered on the back of the stove for three hours, then strain it and serve. Currant jelly or orange juice
INVALID COOKERY. 371
may be used instead of the lemon. This is a valu- able for colds and affections of the chest.