2 1/2 cup barley flour
2 tsp baking powder
1 dash salt
2 eggs
1/4 cup rich cream
1/4 cup honey
Directions
Sift together the barley flour, baking powder, and salt. Beat eggs
slightly. Combine eggs, cream, and honey with dry ingredients and mix
well. Pour batter into muffin tin and bake at 400 F for 25 minutes
The same book says barley flour can be substituted for white flour
and make an all-barley bread. So it seems one could substitute oats
for some of the barley in this recipe to make Barley/oats muffins.
Servings: 12 big muffin
Barley Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Muffin
The History of Recipes
Food historians have proved the existance of recipes back into the far past, certainly as far back into history as ancient Egypt, and maybe even further. Interesting though that maybe, generally, these ancient cook books were just primitive pictorial recipes for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to historians is a collection of clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. During the time of the Roman Empire a man called Apicius created a few documents detailing recipes enjoyed by wealthy roman citizens. In his publication, he describes how the meals were separated into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the cooks of his times used a wide range of spices and herbs, including a few you will know for example basil, rue and dill. As our culinary historical trip moves on a few more years we have a couple of recipe books which date from the 1300s - one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, they are nothing to do with the indian curry that is served today, but instead descriptions of the types of food prepared by the chefs of the nobility of the period. In the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and basil. These new spices and herbs was responsible for a surge in books on cooking, the majority of which are kept safe in academic collections. Over the following few hundred years, the rich families of Wesstern Europe competed to serve the most exotic meals, and because of this chefs and their recipes were greatly in demand. Even so, it was during the 1800s that fine cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, testing, and writing down recipes common in their social group. By the arrival of the 20th century, cooking publications are highly popular mostly due to higher levels of literacy, increased leisure time and having more money. Like it or not, the introduction of television brings us TV cooks and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing everyone to access thousands of recipes just like those on this site. |
We hope you enjoy this Barley Muffins recipe.
