Porridge—Barley Meal

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

1 qt. of water ↝ Water, tap [Tap water]
three handfuls of barley meal ↝ Barley flour or meal [Cereal Grains and Pasta]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

To mix the meal for this porridge

equal proportions of barley meal and whole meal ↝ Barley flour or meal [Cereal Grains and Pasta]
equal proportions of barley meal and whole meal ↝ Soy meal, defatted, raw [Legumes and Legume Products]
the wheat flour as prepared in England for “seconds bread.” ↝ Flour, whole wheat, unenriched [Cereal Grains and Pasta]

Instructions (5)

Have 1 qt. of water boiling.
Into this scatter gradually three handfuls of barley meal—add a little salt.
To prevent lumps, or “knots” in the porridge, stir the whole time it cooks—till it gets absolutely smooth—then it is ready to serve.

To mix the meal for this porridge

it is best to take equal proportions of barley meal and whole meal, that is, the wheat flour as prepared in England for “seconds bread.”
It is softer and richer than Oatmeal Porridge, and makes a variety.

Original Text

Porridge—Barley Meal. (I. Emslie. 1893.)
Have 1 qt. of water boiling. Into this scatter gradually three handfuls of barley meal—add a little salt.
To prevent lumps, or “knots” in the porridge, stir the whole time it cooks—till it gets absolutely smooth—then it is ready to serve.
[To mix the meal for this porridge, it is best to take equal proportions of barley meal and whole meal, that is, the wheat flour as prepared in England for “seconds bread.” It is softer and richer than Oatmeal Porridge, and makes a variety.]

Notes

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