Barley-water
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- an ounce of stoned raisins
- Figs
- a quart of water
- Sugar
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Wash common or pearl barley, and take in the proportion of an ounce to a quart of water.
- Give it a boil for a few minutes in a very little water, and strain off this, and take fresh water, which will make the barley-water lighter and of a better colour.
- Boil it down one-half when it is strained.
- Lemon-peel and sugar may be added ;
- or a compound draught made, by adding to every pint of the decoction an ounce of stoned raisins, a quarter-ounce of sliced liquorice-root, and three or four figs.
- With lemon-juice it is less cloying and more grateful to the sick.
- Currant-jelly answers very well mixed in barley-water.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler
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Sieve