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 (6)
Instructions (6)
  1. Boil a quart of French barley in three or four waters, till it is pretty tender.
  2. Let a quart of cream on the fire with some mace and nutmeg.
  3. When the cream begins to boil, drain out the barley from the water.
  4. Put the barley into the cream and let it boil till it be pretty thick and tender.
  5. Season it with sugar and salt.
  6. When it is cold serve it up.
Original Text
Barley Cream. BOIL a quart of French barley in three or four waters, till it is pretty tender; then let a quart of cream on the fire with some mace and nutmeg; when it begins to boil, drain out the barley from the water, put in the cream, and let it boil till it be pretty thick and tender; season it with sugar and salt. When it is cold serve it up.
Notes
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