Excellent Barley Water

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Wipe very clean, by rolling it in a soft cloth, two tablespoonsful of pearl barley.
  2. Put it into a quart jug, with a lump or two of sugar, a grain or two of salt, and a strip of lemon-peel, cut thin.
  3. Fill up the jug with boiling water.
  4. Keep the mixture gently stirred for some minutes.
  5. Cover it down, and let it stand until perfectly cold.
  6. In twelve hours, or less, it will be fit for use; but it is better when made over night.
  7. After the barley-water has been poured off once, the jug may be filled with boiling water a second time, and even a third time with advantage.
Original Text
EXCELLENT BARLEY WATER. (Poor Xury’s receipt.) Wipe very clean, by rolling it in a soft cloth, two tablespoonsful of pearl barley; put it into a quart jug, with a lump or two of sugar, a grain or two of salt, and a strip of lemon-peel, cut thin; fill up the jug with boiling water and keep the mixture gently stirred for some minutes; then cover it down, and let it stand until perfectly cold. In twelve hours, or less, it will be fit for use; but it is better when made over night. If these directions be followed, the barley-water will be comparatively clear, and very soft and pleasant to drink. A glass of calf’s feet jelly added to the barley is an infinite improvement; but as lemon-rind is often extremely unpalatable to invalids, their taste should be consulted before that ingredient is added, as it should be also for the degree of sweetness that is desired. After the barley-water has been poured off once, the jug may be filled with boiling water a second time, and even a third time with advantage.
Notes
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