{"id":7302,"slug":"barley-tapioca-sago-etc","title":"BARLEY, TAPIOCA, SAGO, ETC","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one teaspoon of salt","one quart of boiling water","one-half cup of barley or other hard grain","more boiling water (as needed)"],"ingredients_norm":["salt","boiling water","barley or other hard grain","more boiling water"],"steps":["Add one teaspoon of salt to one quart of boiling water and pour gradually on one-half cup of barley or other hard grain and boil until tender, from one to two or more hours, according to the grain, and have each kernel stand out distinct when done.","Add more boiling water as it evaporates.","Use as a vegetable or in soups.","Pearl barley, tapioca and sago cook quicker than other large grains."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w54:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"04aa1c2760dba52ea372d77ce3ff96e8f3cc86ccdbfa3665128358eef16b159b","created_at":"2026-08-02T16:58:46Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/barley-tapioca-sago-etc"}