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Making Malt At Home

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Making Malt At Home

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Soak barley in water for 9 days.

  2. Spread soaked barley on a floor until it sprouts.

  3. Transfer sprouted barley to bake pans.

  4. Bake in a 300°F (150°C) oven until dry.

  5. Remove the sprouts to obtain sweet malt.

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.

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