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Barley Gruel

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.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

4

Rating:

Tags : Spice RecipesDessert RecipesBritish Recipes

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.

Find more Traditional Victorian Recipes Here