Pearl Barley Pudding

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 12 days ago
Not a recipe: No

Ingredients (6)

three table-spoonfuls of pearl barley ↝ Barley, pearled, raw [Cereal Grains and Pasta]
a pint and a half of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
a few bitter almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
a little sugar ↝ Sugar, NFS [Sugars and honey]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
some paste ↝ Guava paste [Jams, syrups, toppings]

Instructions (4)

Boil three tablespoonfuls of pearl barley in a pint and a half of new milk, with a few bitter almonds, and a little sugar, for three hours.
Strain it.
When cold add two eggs.
Put some paste round the dish, and bake it.

Original Text

Pearl Barley Pudding.

Boil three table-spoonfuls of pearl barley in a pint and a half of new milk, with a few bitter almonds, and a little sugar, for three hours. Strain it; when cold add two eggs; put some paste round the dish, and bake it.

Notes

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