Barley Stock
Ingredients
Directions
Put the barley, water, and salt into a saucepan.
Bring to a boil, skim, and simmer gently for one hour.
Strain the stock.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Barley
- Releases starch and flavor into the water, giving the stock body and a mild grainy taste.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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