Recipes > Rice, Cereals, Grains > Barley, Tapioca, Sago, etc

Barley, Tapioca, Sago, etc


  • 1 teaspoon of salt
  • 1 quart of boiling water
  • 1/2 cup of barley or other hard grain


Add salt to boiling water and pour gradually on barley or other hard grain and boil until tender, from one to two or more hours, according to the grain, and have each kernel stand out distinct when done. Add more boiling water as it evaporates. Use as a vegetable or in soups. Pearl barley, tapioca and sago cook quicker than other large grains.


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The International Jewish Cook Book (1919).

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