Barley Water

Ingredients

• Four ounces of Barley
• One quart of Water
• One Lemon
• Sugar to taste

Method

1. 1

   Wash the barley in a strainer.

2. 2

   Put it into an enamelled pan and cover with cold water.

3. 3

   Bring to a boil and strain away the water.

4. 4

   Add another quart of water and the lemon rind.

5. 5

   When boiling, reduce the heat and simmer for one and a half to two hours.

6. 6

   Strain and add the sugar and lemon juice.

Nutrition per serving

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 51. The excerpt below is the record exactly as published.

barley water over them and stir for ten minutes. 4. This drink is ready for use when it is quite cold. RASPBERRY VINEGAR Ingredients : Allow Six quarts of Raspberries to every Quart of Vinegar, and One pound of lump Sugar to every Pint of Liquid. 1. Put the vinegar into a china bowl, add two quarts of rasp berries and let them stand for twenty-four hours. 2. Drain away the raspberries and put in two quarts of fresh fruit ; stand again for the same length of time, and repeat the process a third time. 3. Measure the liquid, pour it into an unglazed jar, and to every pint allow one pound of lump sugar. 4. Stand the jar up to the neck in boiling water, bring to a boil and boil for ten minutes, stirring frequently. RHUBARB WINE Ingredients : Six pounds of Rhubarb Stalk One Gallon of Cold Water One Lemon Four pounds of Loaf Sugar Quarter of a pound of Isinglass. 1. Cut the rhubarb into two-inch lengths and throw into a large stone vessel. 2. Add the water and stir up well two or three times a day for six days. 3. Strain off into another vessel, and add the sliced lemon and loaf sugar. 140 HOME-MADE DRINKS 4. Stir until the sugar is dissolved, and do not touch again for ten days. 5. Put a double piece of muslin over the mouth of a funnel, and strain the liquor through into a clean cask without disturbing the sediment at the bottom. 6. Dissolve the isinglass in a tablespoonful of boiling water and stir into the wine. 7. After six months strain the liquor as before. Draw off into bottles, first placing a lump of sugar in each. 8. Keep for twelve months before using. SICK ROOM RECIPES BARLEY WATER Ingredients : Four ounces of Barley One quart of Water One Lemon Sugar to taste

Cook this with the app: pantry check, scaling, and the assistant.