** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Scald the pearl barley bv pouring boiling water over it and then strain and discard the water.
2. Put the scalded barley into a large basin with the peel of the 4 lemons cut into strips.
3. and the 8 lumps of sugar. Pour 4 pints of boiling water over the barley mixture, cover and leave to cool.
4. When cold. pour slowly into a jar to leave behind the sediment bl:t do not strain it off.
5. The juice of a lemon may be added before serving.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Malt, Natural Sweeteners, Citric Acid allergies.