Barley Water

Ingredients

• 2 teaspoons of Robinson’s patent barley
• 1 quart boiling water
• 1 oz. lump sugar
• rind and juice of a lemon

Method

1. 1

   Mix the barley to a smooth paste with a little cold water, then add the lemon and sugar and pour over the boiling water.

2. 2

   This drink is nice hot or cold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 98. The excerpt below is the record exactly as published.

Barley Water (very good). — 2 teaspoons of Robinson’s patent barley, 1 quart boiling water, rind and juice of -i- a lemon, 1 oz. lump sugar. Mix the barley to a smooth paste with a very little cold water, and then add the lemon and sugar and pour over the boiling water. This drink is equally nice hot or cold, and is very much liked by invalids. Bechamel Sauce. — 20Z. butter, oz. flour, sprig of parsley, 6 peppercorns, 6 mushrooms, \ pint white stock, £ pint milk or cream. Melt the butter in a saucepan, and mix the flour smoothly with it ; add the other ingredients and stir till the sauce boils, then set it on one side, and let it simmer for twenty minutes. Strain, and it is ready for use. To Bottle Fruit or Vegetables. — Put the fruit into bottles and place in the oven till it is almost cooked. Remove from the oven and fill up the bottles with hot water. Pour oil over the top, and when it is cold cork the bottles tightly and keep in a dry place. The fruit should have the water poured off before it is used, and be sweetened to taste. Peas and French beans can be preserved in the same way. Chestnut Soup. — -Strip the outer rind from some fine Spanish chestnuts, throw them into a large saucepan of warm water ; just be- fore the water boils take out the chestnuts, peel them quickly, and throw them into cold water, wipe, and weigh them ; take * of a lb. ODDS AND ENDS. 149 for each quart of soup. Cover them with good stock, and stew them gently for an hour, or until they break when touched with a fork. Drain, pound them smoothly, and rub them through a fine sieve; mix with them slowly the proper quantity of stock, add sufficient mace, cayenne, and salt to season the soup, stir often till it boils, i of a pint of cream will greatly improve the soup. Part of the stock in which the chestnuts were boiled can be used for the soup if the sweetness is not objected to. Chutnee. — 3 dozen apples peeled and cored, cut into eight pieces, ^ lb. preserved ginger scraped, 1 oz. mustard seed picked and washed, 6 shalots, 5 Spanish onions cut in thin slices, i| oz. small bird’s-eye chillies, £ lb. salt, 2 lbs. coarse brown sugar, 3 quarts brown vinegar, 4 oz. sultana raisins. The sugar, vinegar, and salt dissolved together cold. Then the whole to be boiled till the apple is tender. This chutnee is greatly improved by being kept six months before being used. Tomato Chutnee (very good). — 16 lbs. of tomatoes, 1 lb. brown sugar, lb. salt, 2 oz. white pepper, 1 oz. cayenne, {- oz. allspice, 1 oz. powdered cloves, 1 quart vinegar, 4 large onions. Cut the tomatoes in thick slices, sprinkle the salt over them, let them stand all night. The next morning boil the tomatoes, with the onions cut in slices, for two hours, strain through a coarse sieve, add the other ingredients. Boil again for two or three hours till quite thick, put into bottles well corked. Do not use for a month. Curry. — Large onion sliced, fry it in a piece of dripping or butter the size of an egg. Fry a good brown 5 oz. meat, three vegetables of any kind — cabbage, carrot, cauliflower, broccoli, for preference ; but not lettuce or spinach. Mix well together with a dessert-spoon of curry powder and salt. Add to the onions, and cook until all is a yellow colour. Add a teacup of gravy (water will do if fresh meat), 1 tablespoon vinegar. Simmer gently till meat is quite tender. Curry Powder. — Mix 8 oz. coriander seed, 4 oz. cunien seed, ODDS AND ENDS. *5° 3 drachms Nepaul cayenne, 6 oz. curcuma root, i oz. black pepper i oz. cardamom seed, i oz. carraway seed, i oz. fenugreek seed. Use one tablespoon of powder to a pound of meat. Cornflour. — Mix a tablespoon of cornflour with a pint of cold milk gradually till it is quite smooth. Boil for twenty minutes, sweeten to taste. Caramels. — Put i lb. loaf sugar and a tumbler of water into an enamelled saucepan, and let it boil about three minutes ; add 4 oz. of unsweetened dissolved chocolate, and boil till it is thick and like caramel. Champagne Cup. — i bottle champagne, ^ bottle sherry, sugar to taste, the rind of half a lemon, bottles of soda water. Mix well and cover the jug, and stand it in a pail of ice. After- wards it should be poured into a jug with an ice well. Claret Cup. — I bottle claret, 2 bottles soda water, £ wine- glass Curagoa, sugar to taste, rind and juice of one lemon

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