Barley Water
From The universal cookery book, 1887
Presented as published in 1887. 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 The universal cookery book (1887) by Gertrude Strohm, page 89. The excerpt below is the record exactly as published.
BARLEY WATER. liquor at once , pressing the apple hard in the cloth. Strain this again through a finer bag, and set away to cool. Sweeten with white sugar, and ice for drinking.” Barley Water. Put a large tablespoonful of well-washed pearl- barley into a pitcher ; pour over it boiling water ; cover it, and let it remain till cold ; then drain off the water, sweeten to taste, and, if liked, add the juice of a lemon, and grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.