Barley Cream

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (9)
  1. Boil pearl-barley in milk and water till it is tender.
  2. Strain the liquor from the barley.
  3. Put the barley into a quart of cream and let it boil a little.
  4. Beat the whites of five eggs and the yolk of one with a spoonful of fine flour and two spoonfuls of orange-flower water.
  5. Take the cream off the fire and mix in the eggs by degrees.
  6. Set it over the fire again to thicken.
  7. Sweeten to your taste.
  8. Pour it into basons.
  9. Serve it up when it is cold.
Original Text
To make Barley Cream. TAKE a small quantity of pearl-barley, boil it in milk and water till it is tender, then strain the liquor from it, put your barley into a quart of cream, and let it boil a little, then take the whites of five eggs and the yolk of one, beaten with a spoon- ful of fine flour, and two spoonsfuls of orange-flower water; then take the cream off the fire, and mix in the eggs by degrees, and set it over the fire again to thicken. Sweeten to your taste, pour it into basons, and when it is cold serve it up.
Notes
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