Barley Water for Invalids

Ingredients

• Take of the patent barley one ounce
• mix with a wine-glassful of cold water
• into a stewpan containing one quart of boiling water
• flavour with a small bit of lemon peel or cinnamon
• sweeten according to taste

Method

1. 1

   Mix the patent barley with cold water into a smooth paste, pour this into a stewpan containing boiling water, stir while boiling for five minutes; then flavour and sweeten.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 55. The excerpt below is the record exactly as published.

Barley Water for Invalids. — Take of the patent barley one ounce, mix with a wine-glassful of INVALID COOKERY. 163 cold water, pour this into a stewpan containing one quart of boiling water, stir this over the fire while boiling for five minutes ; then flavour with a small bit of lemon peel or cinnamon, and sweeten according to taste. Note. — When the patent barley is used to make a summer beverage, only half an ounce must be taken. Cornflour pudding. Ingredients. — 2 ozs. Cornflour, 1 pint Milk, 1 oz. Butter, 1 oz. Castor Sugar, 1 Egg, grated Lemon Rind. Method. — Put the milk on to boil ; mix the corn- flour with some water to a paste, and pour into the boiling milk, stirring it for two or three minutes. Then add the sugar and peel, and beat in the egg. Pour into a buttered dish and bake for a quarter of an hour. Cornflour Soufflee. Ingredients. — 1 oz. Cornflour, 1 oz. Castor Sugar, ^ pint Milk, Essence of Vanilla, 2 Eggs. METHOD. — Prepare the cornflour as in the previous recipe, but only beat in the yolks of eggs. Whip up the whites very stiffly, and add lightly to the mixture just before pouring it into the buttered pie dish. Bake in a hot oven for a quarter of an hour, placing it under the browning shelf to rise and brown. 164 INVALID COOKERY. jBqq Cream. Ingredients. — Yolks and whites of two Eggs, 1 oz. of Castor Sugar, juice and grated rind of half a Lemon or Orange. Method. — Put the yolks of eggs, castor sugar, and rind and juice of lemon in a gallipot, and put the gallipot in a saucepan of boiling water. Cook gently, stirring all the time, and when it begins to thicken,, stir in the whites of the eggs whipped to a strong froth, and mix them well in. Then set it to cool, and serve in small glasses. jfrmt Xemona&e. Ingredients. — The juice of 1 Lemon, 1 oz. Castor Sugar,. 2 ozs. of any ripe Fruit, such as raspberries, strawberries, etc.,, rubbed through a hair sieve, l/2 pint cold Water. Method. — Mix these well and strain into a large tumbler, add a small piece of ice and serve. This is a refreshing beverage during the hot weather. Cruel. Ingredients. — X oz. of Groats, ]/2 pint of Milk, 1 Lemon (half the rind), pinch of Salt or Sugar. Method. — Mix the groats smoothly with a little cold milk to a paste, put the remainder on to boil with the lemon rind, pour in the groats and simmer gently for ten minutes. Strain into a breakfast cup and let the invalid drink it, not spoon it. This should be of the consistency of cream. INVALID COOKERY. 165 patent Groats. Gruel. — Take of the patent groats, one table- spoonful, mix with a wine-glassful of cold water

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