Barley Water Made from Barley Flour
A historical recipe from What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920).
A historical recipe
What to drink: The blue book of beverages; recipes and directions for making and serving non-alcoholic drinks for all occasions, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Project Gutenberg eBook #76921.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Digitised by Project Gutenberg, eBook #76921 (https://www.gutenberg.org/ebooks/76921). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- 1 teaspoonful of barley flour, ½ pint of water, 1 pinch of salt.
- Mix the barley flour with a little cold water, making a smooth paste;
- pour the rest of the water on slowly, mixing and stirring constantly.
- Boil for a half hour, boiling fast all the time.
- Strain and add to milk, or add a little sugar, or if it is for an infant, it may be given from a nursing bottle without the sugar, between feedings, especially if the child is not getting sufficient nourishment from its own food.