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Barley, Tapioca, Sago, Etc

A simple boiled mixture of barley, tapioca, and sago served as a vegetable or in soups.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Barley, Tapioca, Sago, Etc

Oven, in the book's wordsA slow oven

Ingredients

Directions

Cook the barley

  1. Add salt to the boiling water.

  2. Pour the boiling water gradually over the barley or other hard grain.

  3. Boil until tender, about 1 to 2 hours, until each kernel is distinct.

  4. Add more boiling water as it evaporates.

Serve

  1. Serve as a vegetable or in soups.

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
Absorbs water and softens as it cooks, giving the dish its body and chewy texture.

The step that matters

Keep the barley covered with water while it simmers. Barley needs a long, steady boil for its starch to soften fully, and topping up the water keeps the grains from drying out and scorching on the pot bottom.

“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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