A Boke of Gode Cookery Presents


PERIOD: France, 14th century | SOURCE: Le Viandier de Taillevent | CLASS: Authentic

DESCRIPTION: A gruel of barley and Almond Milk


93. Gruyau: A Gruel of Husked Barley. If it is not husked, prepare it: pound it in a mortar like wheat, cook it and mash it; then set it to boil with almond milk, with salt and sugar. Some people grind it and strain it. It should not be at all too thick.

- Scully, Terence, ed. Le Viandier de Taillevent. An Edition of all Extant Manuscripts. Ottawa: University of Ottawa Press, 1988.


  • 2 cups cooked barley, mashed
  • 8 cups Almond Milk
  • 2 Tbs. sugar
  • ½ tsp. salt
Bring the Almond Milk to a boil; add the barley, stir well, and return to boil, stirring to prevent sticking. Immediately reduce heat to a simmer, and stir in the sugar and salt. Continue simmering for several minutes, stirring occasionally, until the barley and milk have thoroughly cooked together. The final product should be only slightly thick. Serve immediately, or run through a food processor for a smooth consistency, in order to "grind it and strain it." Serves 4.

Almond Milk can be made according to the instructions here in the Gode Boke, or you can substitute with the modern Swedish method of making almond milk by flavoring whole milk with almond extract.

Metric, Celsius, & Gas Mark Equivalencies

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Gruyau © 2000 James L. Matterer

A Boke of Gode Cookery Recipes

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