BUTTERMILK PORRIDGE - BOETERMELK PAP
From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 2h
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Place barley and water in saucepan; bring to a boil.
- Simmer for about 2 hours.
- Add buttermilk, stirring until it boils; cook a few minutes (taking care not to scorch), then add salt.
- Serve hot with syrup or sugar.
Nutrition Facts : Calories 182.7, Fat 3, SaturatedFat 1.7, Cholesterol 11.8, Sodium 427.9, Carbohydrate 27.6, Fiber 3.2, Sugar 14.2, Protein 12
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