PUT to a quart of cream

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

a quart of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
eggs well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half the whites ↝ Egg, white only, raw [Eggs and omelets]
a little orange-flower water, or rose water
a pound of melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
six handfuls of French barley, that has been boiled tender in milk ↝ Barley, pearled, raw [Cereal Grains and Pasta]

Instructions (6)

Beat eggs well.
Add half the whites, sweeten to your palate, a little orange-flower water, or rose water, and a pound of melted butter.
Put in six handfuls of French barley, that has been boiled tender in milk.
Butter a dish.
Put the mixture into the buttered dish.
Bake until done, which will take as long as a venison pasty.

Original Text

PUT to a quart of cream fix eggs well beaten, half the whites, sweeten to your palate, a little orange-flower water, or rose water, and a pound of melted butter; then put in six handfuls of French barley, that has been boiled tender in milk. Butter a dish and put it in. It will take as long baking as a venison pasty.

Notes

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