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Barley Gruel

A barley gruel made with port wine, lemon rind, and sugar, simmered and strained.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Barley and lemon work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 484 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Barley Gruel

Ingredients

Directions

Prepare the barley

  1. Boil the barley in ½ cup of water for 15 minutes.

  2. Strain off the water and add 1 quart of fresh boiling water.

  3. Boil until only half the liquid remains, then strain it off.

Flavour and serve

  1. Add ½ cup of port wine, the lemon rind, and sugar to taste.

  2. Let the gruel simmer for 5 minutes.

  3. Pour it into a jug or basin and remove the lemon rind when cold.

  4. Barley gruel can be warmed as needed.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Barley + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together484 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Barley + port winetop 16% of all pairs
    Smell alikemoderate
    Cooked together45 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Port wine + lemontop 21% of all pairs
    Smell alikemoderate
    Cooked together1,100 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Barley + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together755 recipes

    Shared aroma: beta-damascenone (apple, rose).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Barley
Its starch thickens the liquid into a light, smooth gruel as it boils.
Port wine
Adds sweetness, fruity depth and aroma to the gruel.
Lemon rind
Contributes aromatic citrus oil for fragrance and a bright flavour.

The step that matters

Boiling down the barley liquid. Boiling until only half the liquid remains concentrates the starch released by the barley, which is what gives the gruel its body. Stopping too early leaves it thin, while boiling too long makes it overly thick.

Swap the lemon

How well each one fits the dish's main ingredients (barley, port wine, sugar):

  1. Figfits better
  2. Vanillafits better
  3. Pearfits better
  4. Lemonthe original

Fit is the average pairing score against barley, port wine, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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