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Barley-water

A historical recipe from A handbook of invalid cooking, by Mary A. Boland (1893).

A historical recipe

A handbook of invalid cooking: for the use of nurses in training, nurses in private practice, and others who care for the sick, by Mary A. Boland (1893). Project Gutenberg eBook #54568.

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 A handbook of invalid cooking, by Mary A. Boland (1893). Digitised by Project Gutenberg, eBook #54568 (https://www.gutenberg.org/ebooks/54568). 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. 1 Tablespoon of barley flour.
  2. 1 Teaspoon of sugar.
  3. 1 Teaspoon of lemon-juice.
  4. 1 Quart of water.
  5. Boil the flour, water, and sugar together fifteen minutes, then add the lemon-juice, and strain.
  6. Tamarinds may be used instead of lemon-juice for flavor--two or three boiled with the water.
  7. Barley-water may also be made by boiling two tablespoons of barley (the grain) in a quart of water for one hour.