Barley Pudding
From The housekeeper's guide (1845).
Source and licence
From The housekeeper's guide (1845), printed page 258, digitised by the Internet Archive: https://archive.org/details/b2150460x
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- a pound of Scotch
- eight ounces of cun-ants
- an ounce of candied peel
Method
- A quarter of a pound of Scotch or pearl barley.
- Wash, and simmer a few minutes in a small quantity of water ;
- pour off the water and add milk and flavourings as for a rice pudding.
- Beat up eggs with sugar and nutmeg, and mix to the milk and barley in the same manner.
- It may be more or less rich of eggs ;
- and with or without the addition of butter, cream, or marrow.
- Have a deep dish buttered, into which put the pudding, leaving room for the addition of six or eight ounces of cun-ants, an ounce of candied peel cut up fine, and a few apples cut in small pieces.
- An hour will bake it.
- N.B.
- Some people prefer it without the fruit.