French Barley Pudding

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

the yolks of fix eggs
the whites of three
a quart of cream
a pound of melted butter
fix handful of French barley

for boiling barley

milk

for baking dish

butter

Instructions (7)

Beat up the yolks of six eggs and the whites of three.
Put them into a quart of cream.
Sweeten it to your palate.
Put in a little orange flower water, or rose water.
Add a pound of melted butter.
Put in six handfuls of French barley, having first boiled it tender in milk.
Butter a dish, pour the mixture in, and send it to the oven.

Original Text

French Barley Pudding.
BEAT up the yolks of fix eggs, and the whites of
three, and put them into a quart of cream. Sweeten it
to your palate, and put in a little orange flower water,
or rose water, and a pound of melted butter. Then put
in fix handful of French barley, having first boiled it ten-
der in milk. Then butter a dish, pour it in, and send it
to the oven.

Notes

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