Barley Gruel is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of barley boiled in water flavoured with cinnamon and wine. The full recipe is presented here and I hope you enjoy this classic British version of: Barley Gruel.
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This is a classic recipe for a Victorian version of Barley Gruel that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BARLEY GRUEL.—Wash four ounces of pearl barley, boil it with two quarts of water and a stick of cinnamon, till reduced to a quart; strain, and add sugar, and wine or spirits, to taste.
Pearl barley, 4oz.; water, 2 quarts; cinnamon, 1 stick; sugar, wine, or spirits to taste.
Modern Redaction
Ingredients:
120g pearl barley
2l water
1 cinnamon stick
sugar, to taste
wine or spirits, to taste
Method:
Wash the pearl barley, place in a pan then pour over the water and add the cinnamon stick. Bring the mixture to a boil and cook, uncovered, until the volume has reduced to 1l.
Strain the mixture then sweeten to taste and add wine or spirits (if desired). Serve warm.
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Pearl barley, 4oz.; water, 2 quarts; cinnamon, 1 stick; sugar, wine, or spirits to taste.