A Barley Sack Posset
From The closet of Sir Kenelm Digby Knight opened, 1910
The remaining barley can be used to make barley Cream.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 77. The excerpt below is the record exactly as published.
A BARLEY SACK POSSET Take half a pound or more of French barley, (not Perle-barley) and pour scalding water upon it, and wash it well therein, and strain it from the water, & put it into the Corner of a Linnen-cloth and tie it up fast there, and strike it a dozen or twenty blowsagainst afirm table or block, to make it tender by such bruising it, as in the Countrey is used with wheat to make frumenty. Then put it into a large skillet with three pints of good milk. Boil this till atleasthalf be consumed,and thatitbecome as thick as hasty pudding, which will require at least two hours ; and it must be carefully stirred all the while, least it burn too : which if by some little inadvert- ence it should do, and that some black burned sub- stance sticketh to the bottom of the skillet, pour all the good matter from it into a fresh skillet (or into a basin whiles you scoure this) and renew boiling till it be very thick ; All which is to make the barley very tender and pulpy, and will at least require two or near three hours. Then pour to it three pints of good Cream, and boil them together a little while, stirring them always. It will be sometime before 114 SIR KENELMS DIGBIS the cold Cream boil, which when it doth, a little will suffice. Then take it from the fire, and season it well with Sugar. Then take a quarter of a pint of Sack, and as much Rhenish-wine (or more of each) and a little Verjuyce, or sharp Cider, or juyce of Orange
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Cook this with the app: pantry check, scaling, and the assistant.