Barley Water

Ingredients

• 2 oz. barley
• 1 pint water
• Juice of ½ lemon
• Sugar

Method

1. 1

   Wash the barley well, put in a pan with the cold water; boil 2 or 3 minutes, then strain.

2. 2

   Put back the barley in pan with 1 pint of cold water, and boil about ½ hour.

3. 3

   Strain, add lemon-juice, and sweeten to taste.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 36. The excerpt below is the record exactly as published.

Barley Water oz. barley. i pint water. Juice of ^ lemon. Sugar. Method, — Wash the barley well, put in a pan with the cold water ; boil 2 or 3 minutes, then strain. Put back the barley in pan with i pint of cold water, and boil about \ hour. Strain, add lemon-juice, and sweeten to taste. If wanted for babies, boil till thick, add a little milk and sugar. Gruel 2 table-spoonfuls oatmeal. Sugar. I pint boiling water. Salt. Method, — Mix meal in a bowl with a little cold water ; pour over it the pint of boiling water, allow it to stand 30 minutes, stirring several times. Pour water from the bowl into a pan^ allowing very Httle of the meal to escape. Boil 10 or 15 minutes. Strain, sweeten and flavour according to taste. A small piece of butter and a little milk is a great improvement. Mutton Broth 1 lb. lean mutton. i pint of cold water. 2 table-spoonfuls boiled rice. A little flour. Method, — Chop i lb. lean, juicy mutton very finely, and pour over it i pint of cold water. Let it stand till the water is very red, then heat it very slowly and simmer gently for 10 minutes. Strain, season, and add 2 table-spoonfuls soft- boiled rice ; thicken slightly with flour mixed with a little cold water. Minced Chop Mutton chop. 2 table-spoonfuls water. Pepper and salt. \ tea-spoonful ketchup. I oz. bread-crumbs. Method, — Shred the chop, put it in a pan with bread- crumbs, water, pepper, salt, and ketchup. Simmer 10 minutes and serve on toast. SICK' ROOM COOKERY 83 Egg Flip I fresh egg. i table-spoonful water, milk, or sherry. Method, — Break the egg into the cup, add water, milk, or sherry, and beat well together till quite light and frothy. Strain into a glass and serve. If liked, a little sugar may be beaten with the egg. Invalid Custard 1 fresh egg. i tea-spoonful sugar. \ pint milk. Small piece of butter. Method, — Beat egg with sugar, add milk, strain into a buttered cup, cover with an ungreased paper. Place in a saucepan of boiling water, not allowing water to come more than halfway up the cup. Put lid on the pan, set by the fire till custard feels firm in the centre. (The water in the pan must not boil again, or the custard will curdle.) Remove from pan, let it stand a few minutes to shrink, then turn out. Raw-'beef Sandwiches 2 oz. lean beef. Some thin slices of bread and butter. Method, — Shred or scrape the beef finely and rub through a wire sieve ; spread the beef over slices of thin bread and butter. Sprinkle lightly with salt and pepper, put another slice of bread and butter on the top. Remove the crust and cut into small neat pieces. Lemonade I lemon. i oz. sugar. I pint boiling water. Method, — Wipe the lemon with a clean cloth, cut off the rind very thinly (do not use the white ; this makes the lemonade bitter). Put in a jug with the strained juice and sugar. Add boiling water, stir well, cover, strain when cold. 84 HOUSEHOLD COOKERY Lemon Solid \ oz. gelatine. i pint milk. 6 oz. lump sugar. Rind of 2 lemons. Method. — Soak the gelatine in \ pint of milk. Put the lemon-rind, sugar, and \ pint of milk in a saucepan. Stir steadily in one direction, and when just boiling pour it over the gelatine. Then add \ pint of cold milk and the juice of lemons, without stirring. Pour into a wet mould. Egg Jelly \ oz. isinglass. \ pint water. J lb. lump sugar. 2 eggs. \ pint sherr}^ Grated rind of i lemon. juice of \ lemon

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