Barley Water*

Categories:	16th century   Italian   Beverage
Original Source:	Bartolomeo Scappi, Opera dell'arte del cucinare
Secondary Source:	Clara Beaumont translation
Cook:	Clara Beaumont
Meeting Date:	2010-12-12

Take winnowed barley, which first will be well crushed in the mortar until it would be cleaned of that skin that has about , & put it in soft in tepid water. let it stand for 1 hour, rubbing it with the hands many times, & changing the water, put it in a new earthen pot, & for each pound of barley 1 (boccal) of water; make it to cook on a slow fire, being careful not to touch it with iron, because the barley water will become bitter, and it needs to boil enough more of the water of barley, & cooked which the barley will be more quickly undone than otherwise, that it would be less windy, pass it through a sieve, adding to it in the passage of the same water where it cooked; make it liquid, & if you wish to use it said, heat it again in a delicate vessel with fine sugar in. And with this barley water it is possible to add milk of seeds of melons, & also to temper it with the broth of lean capon. The which will be according to the need, & the commission of the Physician.

Steps

1. Rinse the barley in 2-3 changes of water
2. Combine barley & water, bring to a boil & simmer for 45 minutes, skimming with a wooden spoon.
3. Strain. Yields ~1 c. water
4. Add honey to taste; dilute with more water.

Note

Texture is very thick & glutinous - can dilute to taste, or could make with more water & less barley.

Honey is from Book 6 chapter 216 - "To make Barley Water with Honey: Take barley water cooked in the manner which is said in the book of convalescents in Chapter 57 & in place of the sugar use clarified honey. Also in the above said barley water, for that it has the dry cough, the Physician makes it to cook."