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Barley - Defined

Barley—A grain used by brewers in malting; generally found on the market in two sizes or qualities known as Scotch and Pearl. The Scotch is larger and has the inner husk left on; the Pearl is smaller and completely freed from husk, which makes it better adapted for culinary use; chiefly used in soups and gruels.

BARLEY—For cooking purposes is of two kinds or more: Scotch and pearl barley; the latter is larger grain and whiter; either kind answers for cooking; both are cheap, costing less than rice and swelling to a great bulk in boiling water.

  • Barley Broth— Mutton, barley, turnips, onions, or leeks, and water; not thickened otherwise than with the barley.
  • Barley Soup—Meat stock and various vegetables cut small, some barley well boiled separately and added along with flour thickening.
  • Cream of Barley—A rich white soup of chicken or veal, or other white stock, with celery and mixed vegetables; barley rubbed through a strainer, cream or milk and little butter and parsley.
  • Barley Water—Gruel for the sick, made by boiling barley in two waters and straining off.
  • Barley Puddings— (1)-Boiled barley with butter and a custard mixture of eggs and milk; baked. (2)-Boiled barley stirred up with molasses and suet; baked.
  • Barley Bread—Made of a mixture of barley meal with flour. Scarcely known in this country but used in lands where there is no cornmeal.  
  • Barley Bannocks—Flat cakes of barley meal baked on a griddle; very thin.

Barley Sugar—Old-fashioned sort of clear stick candy. No particular reason for the name, but taste resembling barley malt.

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Epicurean Cooking Terms

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