Barley Water

Ingredients

• 1 lb. pearl barley
• 1/2 lb. sugar
• 4 lemons

Method

1. 1

   Wash the barley thoroughly.

2. 2

   Peel the lemons as thin as possible, put the peel, sugar, and barley in four quarts of cold water, bring to a boil, and boil for ten minutes.

3. 3

   Squeeze the juice of the lemons into a basin, strain the barley water through a hair sieve into the basin, let it cool, and pour off into a jug.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 181. The excerpt below is the record exactly as published.

BARLEY WATER. 457 Toast or Bread Jelly. Dissolve toast or bread crumbs in boiling water, and pass through a tamis. If liked, add a tablespoonful of brandy and the yolk of an ^gg beaten up in hot water. Dry Toast. Bread used for making toast should be two days old. The thickness should never be such as to leave a raw bread interval between the toasted sides. Sometimes an invalid desires toast as thin as a wafer. For ordinary breakfast use, toast should be rather less than half an inch thick when toasted ; it should not be made before wanted ; each piece must be placed in the rack as soon as it is done, and the colour must be uniform over the whole piece, a golden brown. Barley Water. I lb. pearl barley ; \ lb. sugar ; 4 lemons

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