Farinaceous Jelly

Ingredients

• 1 oz. pearl barley
• 1 oz. whole rice
• 1 oz. small sago
• 2 pts. cold water
• 1 oz. sugar
• Rind and juice of | a lemon

Method

1. 1

   Wash and blanch the barley, by putting it into a saucepan with cold water to cover it, bring to the boil, pour the water off, and then rinse it.

2. 2

   Rinse out the saucepan, and return the barley to it, with the rice and sago both well washed.

3. 3

   Pour on the cold water, and add the thinly peeled rind of half a lemon.

4. 4

   Simmer slowly from 2 to 3 hours, skimming when necessary; then strain, and add the lemon juice and sugar.

5. 5

   When cold, this will be a jelly, and very nourishing and refreshing.

6. 6

   A little cream may be served with it.

7. 7

   It can also be served hot as a drink.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 867. The excerpt below is the record exactly as published.

Farinaceous Jelly 1 oz. pearl barley. 1 oz. whole rice. 1 oz. small sago. 2 pts. cold water. 1 oz. sugar. Rind and juice of | a lemon

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