Barley Water
From Cookery book and general axioms for plain cookery, 1890
This makes quite a nourishing drink when allowed to simmer the full hour.
Presented as published in 1890. 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 Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 23. The excerpt below is the record exactly as published.
BARLEY WATER. Ingredients : — 1 oz. pearl barley. 1 qt. cold water. Lemon or orange rind and sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.