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Barley Gruel

Soups
Historic

Barley boiled in water and wine with currants, raisins and spices (Glasse 1747).


Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);

To make plum porridge, or barley gruel.
TAKE a gallon of water, half a pound of barley, a quarter of a pound of raisins clean washed, a quarter of a pound of currants clean washed and picked. Boil these till above half the water is wasted, with two or three blades of mace. Then sweeten it to your palate, and add half a pint of white wine.








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