Prep 10 mins
Cook 1 hr 35 mins
Dutch housewives have long been famous for their skill and for their nourishing soups. These characterisics are equally notable in the American Dutch with such adaptations as berry and fruit soups, apple cakes, and milk drinks. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 7⁄8 cup barley
- 3 quarts water
- 1 cup raisins
- 1 cup sugar
- 1⁄4 cup lemon juice (fresh is best)
- 1 cinnamon stick
- 1 pint wine or 1 pint sherry wine
- Soak barley in water overnight.
- Boil for one hour or until tender; add raisins, sugar, lemon juice and cinnamon.
- Cook 30 minutes longer; add wine or sherry and cook for an additional five minutes.
- If too thick, add a little more water.
My mother used blackcurrant juice instead of wine or sherry. Also it was in a recipe book of my brother-in-law as made with blackcurrant juice. We have it at Christmas, here in New Zealand, and is a family favorite.