The photo shows pearl barley uncooked on the right and cooked on the left.
Barley Lemonade.
Put a quarter of a pound of sugar into a
small stewpan, with half a pint of water, which boil about ten minutes, or
until forming a thickish syrup; then add the rind of a fresh lemon and the pulp
of two; let it boil two minutes longer, when add two quarts of barley-water,
from which you have omitted the sugar and lemon; boil five minutes longer, pass
it through a hair sieve into a jug, which cover with paper, making a hole in
the centre to let the heat through; when cold, it is ready for use; if put cold
into a bottle and well corked down, it would keep good several days.
Other barley drinks in the "Comforts for Invalids" section -
BARLEY WATER.—Put half a gallon of water
into a very clean saucepan, with two ounces of clean (but unwashed)
pearl-barley; when boiling, carefully skim it with a tablespoon, and add half
the rind of a small lemon, let it boil until the barley is quite tender:
sweeten with half an ounce of white sugar, strain it through a fine hair sieve,
and use when required. The juice of half a lemon in some cases may also be
introduced.
BARLEY ORANGEADE is made the same way as
above (Barley Lemonade), substituting the rind and juice of oranges; the juice of a lemon, in
addition, is an improvement, when taken as a refreshing beverage.
A VERY STRENGTHENING DRINK.—Put a
teacupful of pearl-barley into a saucepan, with three pints of cold water, the
rind of a lemon, and a small piece of cinnamon; boil the whole very gently
until the barley becomes tender, then strain it through a fine sieve, and
sweeten with a spoonful of treacle: if treacle should be objectionable, honey
or sugar will do.
Soyer, Alexis. The Modern Housewife. London: 1851
Soyer, Alexis. The Modern Housewife. London: 1851
©2017 Patricia Bixler Reber
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