Buttermilk Porridge - Boetermelk Pap

From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.

• Ready In: 2 hrs
• Serves: 10

Ingredients

• 1  cup barley
• 1 1⁄2 cups water
• 3  quarts buttermilk
• 1⁄2 teaspoon salt

Directions

1. Place barley and water in saucepan; bring to a boil.
2. Simmer for about 2 hours.
3. Add buttermilk, stirring until it boils; cook a few minutes (taking care not to scorch), then add salt.
4. Serve hot with syrup or sugar.