Barley Cream

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 (5)
Instructions (5)
  1. Boil half a pint of pearl barley and two quarts of water until half the water has boiled away.
  2. Strain out the barley.
  3. Add lemon juice and sweeten to taste.
  4. Steep two ounces of sweet almonds in rose-water.
  5. Blanch, stamp, and strain the almonds into the barley mixture until it is as white as milk.
Original Text
Barley Cream. Take half a pint of pearl barley, and two quarts of water. Boil it half away, and then strain it out. Put in some juice of lemons; sweeten it to your taste. Steep two ounces of sweet almonds in rose-water; and blanch, stamp, and strain them through into the barley, till it is as white as milk.
Notes
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