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This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

BARLEY GRUEL. Soak the barley in a basin for about half an hour, then mash it and put it in a copper mortar and crush it with a wooden pestle, then set it to dry: and when it is dry store it. And when you want to make broth, put it to cook in a little pot with water, and when it bursts, mash it and put it on to boil with almond-milk; and some strain it.

Item, add lots of sugar.

Other versions of this recipe:

Oatmeal Gruel and Barley Gruel (Libre del Coch)

Hulled barley gruel (Le Viandier de Taillevent)