Barley, Tapioca, Sago, Etc from The Settlement Cook Book by Lizzie Black Kander
Add salt to the boiling water and pour gradually on the barley, or other hard grain and boil until tender from 1 to 2 or more hours, according to the grain, and have each kernel stand out distinct ...
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Cooking tools:
- Stove
- Saucepan
- Kettle
Ingredients
- ½ cup barley or other hard grain
- 1 qt. boiling water
- 1 teaspoon salt
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