Recipes > Rice, Cereals, Grains > Malted Food

Malted Food


  • 2 ounces wheat flour or barley meal
  • 1 3/4 quarts water
  • 1 teaspoon extract of malt


Mix the flour to a paste with a little water, gradually add a quart of the water; put it in a double boiler and boil 10 minutes. Dissolve the malt extract in 4 tablespoons of the water (cold). Lift out the inner vessel and add the malt and remainder of the cold water. Let it stand 15 minutes, replace, and boil again for 15 minutes. Strain through a wire gauze strainer. (Half this quantity may be made.)

This preparation is used when both barley water and lime-water disagree. It must always be given with milk. It prevents the large tough curds forming, which is such an objectionable feature in using cow's milk.


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Public School Domestic Science (1898).

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