Barley-water
Ingredients
Directions
In a saucepan, combine the washed pearl barley and water.
Bring to a boil and then reduce heat to simmer.
Cook slowly until the liquid reduces to two-thirds of a pint.
Strain the mixture to remove the barley.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Pearl barley
- Releases starch and flavor into the water, giving the drink its body and mild grain taste.
The step that matters
Cook slowly until the liquid reduces to two-thirds of a pint. Simmering gently extracts flavor and starch from the barley without scorching the liquid. Boiling hard can evaporate too much water too quickly and make the reduction uneven, so the final volume and taste may vary.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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