Barley Water

Ingredients

• two ounces of pearl barley
• one quart of cold water
• half a lemon
• one pint of boiling water
• sweeten the water, according to taste

Method

1. 1

   Wash the barley well in two or three waters.

2. 2

   Put the barley into a stewpan with one quart of cold water and boil gently for two hours.

3. 3

   Peel half a lemon thinly and add the peel to a jug.

4. 4

   Strain the boiled barley water into the jug over the lemon peel.

5. 5

   Cool and sweeten to taste before serving.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 159. The excerpt below is the record exactly as published.

Barley Water. 429 7. We cover over the top of the jug", and let it stand on ice or in a cool place, until it is perfectly cold. 8. We then strain the water into a clean jug for use. N.B. — The barley can be used again with the addition of one ounce of fresh. Vox one pint of thick Barley Water: — 1. We take tzvo ounces of pearl barley \ and wash it well in two or three waters. 2. We put the barley into a stewpan, with one quart of cold water. 3. We put the stewpan on the fire, and let it boil gently for two hours. 4. We take half a lemon, wipe it clean in a cloth, and peel it very thinly. 5. We put the lemon peel into a jug. 6. When the barley water is sufficiently boiled, we strain it into the jug over the lemon. 7. We put the jug into a cool place, and when it is perfectly cold, we take out the lemon peel, and sweeten the water, according to taste

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