If you stopped by a soda fountain today, which you can hardly do anymore, you’d find hand-made Cokes, you’d have also seen a stand holding a container of Horlick’s Malt Powder. Now, these are all gone, except powdered malt which is now readily available in supermarkets near the cocoa and hot drink section.
Malt starts as sprouted barley which is dried then ground into powder. It is combined with dried milk to become malted milk which goes on to be malt balls, Ovaltine, milkshakes and an important kitchen cooking ingredient. Malt’s flavor can be described as subtle, roasted and a bit nutty. When malt doesn’t become malted powder it goes on to be important in the making of beer, whiskey and malt vinegar. In the 1870s, the British brothers, William and James Horlick were born. James first worked as a chemist for a baby food company in America, and his brother soon joined him. Together, in Racine, Wisconsin, they concocted a successful malted milk power they named after themselves, Horlick’s. The monica, Horlick, over the years attached its name to the Olympics, a mountain range in Wisconsin and became a basic in WWII soldier rations.
Early malt fermented easily, and this interfered with doctors’ prescribing it as a wholesome food for children and invalids. It was William Horlick, who came to the rescue with his special drying process which reversed the fermenting process turning mixtures of malt into Horlick’s Food. Later, they had another hurdle to overcome when non-pasteurized milk mixed with malt disagreed with patients. This prompted William Horlick to create a form of Horlick’s powder made with water instread of milk. .Malt power is rich in vitamins A, many of the Bs, C, D, E, calcium, fiber, iron and zinc.
If you enjoy the taste of malt, there is practically no limit to what dishes you can fortify with this tasty, healthful powder.
- Chicken dishes
- Ice cream
- Ice cream drinks
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