Barley Lemonade

Generally found in the foods for the sick section, barley water was often flavored with lemons and sugar, but this recipe was actually named lemonade by famed chef Alexis Soyer.  The pearl barley is boiled in water, strained and added to the sugar water and lemon. Then the lemonade is strained.

Nott's Barley Gruel

John Nott's The Cook's and Confectioner's Dictionary went through four editions from 1723-1733.  His gruel is enriched with cream, wine, sugar, currants and egg yolks. A rather fine gruel!  Other barley recipes in Nott's book are broth, cream, pottage, posset, pudding, and barley sugar.