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Buttermilk Porridge - Boetermelk Pap

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

Ready In:
2hrs
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Molly53
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@Molly53
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"From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947."
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  1. Molly53
    From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.
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