Barley Gruel

Ingredients

• 1 tbs. barley flour
• 2 c. hot^milk
• Salt

Method

1. 1

   Scald the milk.

2. 2

   Mix the barley flour with a little cold milk and stir it into the scalded milk.

3. 3

   Cook it in a double boiler one and one half hours.

4. 4

   Strain it and season it with salt.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 63. The excerpt below is the record exactly as published.

1 tbs. barley flour 2 c. hot^milk Salt RECIPE 278. 1 tbs. Indian meal i tbs. flour } c. cold water 2 0. boiling water i ts. salt Milk or cream Koumiss should not be used after it is three days old. LEMON WHEY Scald the milk in a double boiler. Add the lemon juice. Cook it without stirring it until the whey separates. Strain it through cheesecloth. Add the sugar and serve it hot or cold. RICE WATER Pick over the rice and wash it ; add the boiling water and the cinnamon; cook it imtil the rice is thoroughly soft. Strain it, season it with salt and sugar (if liked), and dilute it with hot milk. FLOUR GRUEL Scald the milk. Mix the flour with a little cold milk to take out any lumps. Pour it into the hot milk and cook it over the fire for three minutes, stirring it con- stantly; then put it into a double boiler. Wash and stone the raisins, add them to the flour mixture, and cook it one half hour. Strain it and season with salt. BARLEY GRUEL Scald the milk. Mix the barley flour with a little cold milk and stir it into the scalded milk. Cook it in a double boiler one and one half hours. Strain it and season it with salt

Cook this with the app: pantry check, scaling, and the assistant.