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Buttermilk Porridge - Boetermelk Pap

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“From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.”
READY IN:
2hrs
SERVES:
10
UNITS:
US

Ingredients Nutrition

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.

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