Prep 0 mins
Cook 2 hrs
From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.
- 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.