French Barley Cream. 260

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
barley
cream base
almonds
sweetener
Instructions (6)
  1. Boil your barley in two or three waters, till it looks white and tender.
  2. Pour the water clean from the barley.
  3. Put as much cream as will make it tolerably thick, and a blade or two of mace, and let it boil.
  4. To a pint and a half of cream put two ounces of almonds, blanched and ground with rose-water.
  5. Strain them with cold cream; put the cream through the almonds two or three times, wringing it hard.
  6. Sweeten to your taste; let it boil; and put it in a broad dish.
Original Text
French Barley Cream. Boil your barley in two or three waters, till it looks white and tender; pour the water clean from the barley, and put as much cream as will make it tolerably thick, and a blade or two of mace, and let it boil. To a pint and a half of cream put two ounces of almonds, blanched and ground with rose-water. Strain them with cold cream; put the cream through the almonds two or three times, wringing it hard. Sweeten to your taste; let it boil; and put it in a broad dish. [260]
Notes
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