Barley Water

Ingredients

• the pint of water
• Wash and blanch the barley

Method

1. 1

   Wash and blanch the barley, then put it into a well-lined pan with the pint of water and the thinly-peeled lemon rind.

2. 2

   Simmer it slowly for two hours, then strain, and sweeten it to taste.

3. 3

   Add also the lemon juice, unless milk is to be added, in which case omit the lemon juice.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 63. The excerpt below is the record exactly as published.

Wash and blanch the barley, then put it into a well-lined pan with the pint of water and the thinly-peeled lemon rind. Simmer it slowly for two hours, then strain, and sweeten it to taste. Add also the lemon juice, unless milk is to be added PLAIN COOKERY RECIPES. i54 in which case omit the lemon juice, as it would curdle the milk. Serve hot or cold. Rice Water. Half an ounce whole rice. One pint cold water. Wash the rice, put it into a pan with one pint of cold water, bring to the boil. Boil for half an hour, strain, and serve cold. If permitted by the doctor, a teaspoonful of sugar may be added, and an inch of cinnamon cooked with it to give flavour. Good for diarrhoea, dysentery, and cholera. Cooling and slightly nutritious. Lemonade. Two lemons. | Two or three lumps of sugar. One pint boiling water. Wipe the lemons with a damp cloth, and peel the rind off one of them as thinly as possible, then cut them in two and squeeze out the juice. Strain the juice into a jug, add to it the lemon rind and sugar, and pour on the boiling water. Cover the jug, and allow the lemonade to stand until cold, then strain. Note. — Oranges can be used instead of lemons. Wine Whey. One gill of milk. | Half a gill of sherry. One lump of sugar. Put the milk and sugar into a rinsed saucepan and bring it to the boil, then pour in the sherry ; and when the milk is well curdled, strain through clean muslin into a glass, and serve the whey. Gruel. One ounce of medium oatmeal. Half a pint cold water. Break the oatmeal with the water, cover it over, and allow it to stand for one hour ; then stir it up and strain it into SICK-ROOM COOKERY. i55 a saucepan, and stir over the fire until boiling. Allow the gruel to simmer for fifteen minutes. Before serving it can be sweetened or salted according to taste. Linseed Tea* One ounce whole linseed. Two or three lumps sugar. of of half a Rind and juice lemon. One pint of boiling water. Put the linseed, sugar, and lemon rind into a saucepan, add the boiling water, and simmer for twenty minutes ; then add the lemon juice, and strain the tea into a glass or jug. Serve when cold. Note . — If the drink is used for a bad cold, a small piece of liquorice or sugar candy may be boiled with it, or half a tablespoonful of honey may be used. Treacle Posset. One tablespoonful of treacle. One gill of milk. Put the milk into a rinsed pan and bring it to the boil, and then add the treacle. When the milk is well curdled, strain the posset through muslin into a glass and serve. Egg Drink. One egg. One teaspoonful castor sugar. One tablespoonful of sherry. One gill of heated milk. Beat the egg in a small basin till it is well mixed, add the sugar and sherry, and pour on the heated milk, stirring all the time. Pour into a glass and serve. Egg Flip. One white of egg. | One teaspoonful castor sugar. One gill of hot milk. Beat the white of egg until frothy but not stiff, add the sugar and hot milk to it, stir well together, and serve. 156 PLAIN COOKERY RECIPES. Cup of Arrowroot. Half an ounce arrowroot. | Half a pint of milk. Half a teaspoonful of sugar. Break the arrowroot smooth with a little cold milk ; heat the rest of the milk and pour it over the arrowroot, stirring all the time ; pour it back into the rinsed pan, stir till boiling, and cook from seven to ten minutes. Add sugar, and serve. Note . — If wine is desired, add two tablespoonfuls of sherry before serving. Porridge. One tablespoonful medium Half a pint of water, oatmeal. Salt. Have the water freshly boiled in a deep pan, and add to it the salt. Sprinkle in the oatmeal, stirring carefully with a stick or wooden spoon to prevent lumps. Boil and stir for the first five or six minutes till the meal is swollen, then simmer for at least half an hour, stirring up frequently. If necessary, add more boiling water, as porridge should be of a good pouring consistency. Note . — Some people find porridge more digestible if the meal is soaked overnight in the cold water. Port Wine Lozenges. One gill port. Quarter of an ounce isinglass. One inch of stick cinnamon. Four lumps of sugar. One teaspoonful red -currant jelly. Strip of lemon rind. Put all the ingredients into a pan and stir over the fire until dissolved ; put the lid on the pan, and infuse for ten minutes. Strain through muslin, and pour the mixture into a flat dish. When cold and set, cut into neat-sized pieces. INDEX* Apple amber, ioo; balls, 81 ; char- lotte-, no; chutney, 141 ; fritters, 103 ; jelly, 105 ; sauce, 68; water, 153- Apples, stewed, 109. Arrowroot, cup of, 156. Arrowroot pudding, 88. Artichokes, 76. Ayrshire shortbread, 1 34. Bacon and eggs, fried, 113. Bakewell pudding, 102. Barley pudding, 88. Barley water

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