Barley Gruel

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • 1 cup boiling water.
  • 3 teaspoons barley flour.
  • Cold water.
  • ½ cup milk.
  • ¼ teaspoon salt.


Mix barley flour with cold water to form a thin paste. Add to boiling water, and boil fifteen minutes; then add milk, season, reheat, and strain.