Barley Water
A historical recipe from Directions for Cookery, in its Various Branches, by Eliza Leslie (1840).
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A historical recipe
Directions for Cookery, in its Various Branches, by Eliza Leslie (1840). Project Gutenberg eBook #9624.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
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 clean some barley, (either pearl or common) and to two ounces of barley allow a quart of water.
- Put it into a sauce-pan, adding, if you choose, an equal quantity of stoned raisins;
- or some lemon-peel and sugar;
- or some liquorice root cut up.
- Let it boil slowly till the liquid is reduced one half.
- Then strain it off, and sweeten it.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Vegetable peeler
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Sieve