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Barley Water

A historical recipe from The royal baker and pastry cook, by Royal Baking Powder Company (1902).

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A historical recipe

The royal baker and pastry cook: A manual of practical cookery, by Royal Baking Powder Company (1902). Project Gutenberg eBook #73744.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source Public domain in the USA
Credit

From The royal baker and pastry cook, by Royal Baking Powder Company (1902). Digitised by Project Gutenberg, eBook #73744 (https://www.gutenberg.org/ebooks/73744). Public domain in the USA; its status may differ elsewhere.

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.

Ingredients 2 ingredients

  1. 2 tablespoons pearl barley
  2. 2 quarts cold water

Method

  1. Wash 2 tablespoons pearl barley, scald with boiling water, boil 5 minutes, strain.
  2. Add 2 quarts cold water, simmer till reduced ½.
  3. Strain, add lemon juice to taste.
  4. Good in fevers.

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