Barley-water for the Sick Chamber
Ingredients
Directions
Mix the barley and cold water into a smooth paste.
Gradually add the boiling water while stirring constantly.
Boil gently for 10 minutes.
Strain the mixture when it cools.
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.
Explore the science
What each ingredient does
- Robinson's patent barley
- Provides starch that thickens the water and gives the drink its body.
The step that matters
Gradually add the boiling water while stirring constantly. Adding boiling water slowly to the smooth paste keeps the barley starch dispersed, so it does not clump into lumps that stay raw and gritty.
“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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