Barley Water
From The exhibition cookery book, 1900
This is thin barley water. For thick barley water, allow the barley to simmer in the water for at least one hour.
Presented as published in 1900. 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
As published
This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 38. The excerpt below is the record exactly as published.
BARLEY WATER. 2 ozs. pearl barley j 2 lumps of sugar Eind of 1 lemon I 1 pint boiling water
Cook this with the app: pantry check, scaling, and the assistant.