Recipe or source entry
Barley-Water
Two ounces of pearl barley boiled in a quart of water for twenty minutes, and afterwards allowed to stand until it becomes cold; it must then be strained through a sieve into a jug, and a small piece of lemon-peel added.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter34/barley-water.html- Legacy revision
8531e8373e9b- Source checksum
1a00cbd0f295b8ed99eeb002fbf4f1a1cc3e18255ff61189d5d3f1f6f3c10469- Legacy text checksum
7cc3caffd2879e0a7ffe42ca59090341d0acd29fddb50529faf8c99f72d3e471
Cite this page
Barley-Water. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter34/barley-water.html