Barley Sugar
From The "Queen" cookery books: Pickles and Preserves, 1902
Pack in airtight tins once completely cool.
Presented as published in 1902. 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
3533Calories
1 gProtein
917 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories3533 kcal
Protein1.5 g
Carbohydrates917 g
Fiber5.5 g
Sugars909 g
Total Fat3.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium60 mg
Potassium196 mg
Calcium144 mg
Iron1.3 mg
Magnesium33 mg
Phosphorus19 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C85 mg
Vitamin A1.8 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate14 mcg
Choline7.2 mg
Caffeine0 mg
Water1528 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 86. The excerpt below is the record exactly as published.
Barley Sugar. — Prepare first of all some barley water, by pouring a quart of cold water ou to a handful of common barley; add the quarter of a thinly pared lemon rind, and let it all simmer to- gether for a couple of hours ; let it stand for a little, and then pour it off carefully, when it should be quite clear. (If this is wanted simply as a drink, it must be flavoured and sweetened to taste, and if in a hurry a little can be got in half an hour, but it is not so good as when properly made ; if iced, this makes a delicious summer drink.) Now dissolve *21b. of best cane loaf sugar in a pint of this barley water, and bring it to the “ ball,” add a little lemon juice, and re-boil to the “ great crack ” ; now add a few drops of essence of lemon
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