ingredient Q: barley malt vs. malt extract
 

Okay, a long time ago someone sent me this English vegan cook book. It
has a recipe for lemon sponge cake which calls for "malt extract." I
never made the cake because I really didn't know where to find this
ingredient (I searched online and only found it mentioned on beer
making web pages.) Then today at Henry's I saw a jar of Barley Malt:
Traditional Malt Syrup on sale for .99 ("save $5.") So I bought it.
The Q is; is this the "malt extract" I'm supposed to use or something
completely different?

ingredient Q: barley malt vs. malt extract
 

Thank you me! Nobody could answer the Q. I finally found that
someone answered my Q in the great world wide web:

malt syrup

A natural sweetener made from a filtered, evaporated mash of ground
corn and sprouted BARLEY. Found in health-food stores, malt syrup has
an earthy, full-bodied flavor and is 75 to 80 percent as sweet as
honey. Plain malt syrup is sweeter than the hop-flavored style, which
has a bitter edge. Malt syrup may be substituted for other syrupy
sweeteners. It's also referred to as malt extract.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

On Tue, 23 May 2006 00:30:52 GMT,
(t.racer) wrote:

>Okay, a long time ago someone sent me this English vegan cook book. It
>has a recipe for lemon sponge cake which calls for "malt extract." I
>never made the cake because I really didn't know where to find this
>ingredient (I searched online and only found it mentioned on beer
>making web pages.) Then today at Henry's I saw a jar of Barley Malt:
>Traditional Malt Syrup on sale for .99 ("save $5.") So I bought it.
>The Q is; is this the "malt extract" I'm supposed to use or something
>completely different?