Baked Barley Pudding

Ingredients

• the barley

Method

1. 1

   Boil barley thoroughly, then use it to make puddings.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 321. The excerpt below is the record exactly as published.

Baked barley pudding (28 cents.) Peach meringue (like No. 195; 43 cents.) Best sponge cake (No. 1091 ; 25 cents.) Plums, apples, nuts, raisins, cheese, etc. (44 cents.) Milk, cream, coffee, tea, butter, etc. (84 cents.) Total, $7 83546 persons; 17 cents a plate. rneat of lobster may be added, and sprink- ling of parsley, salt and cayenne. 1082— Baked Carp, Tomato Sauce. This morning took place the first break of Summer boarders for their homes; nine went away before dinner ; going to prepare their children for school for Sep- tember. 1081— Bisque of Lobster. Bisque is paste ; bisque soups are soups thickened with a paste or puree or pulp offish or game, as bisque ice creams are creams thickened with pulp of fruit or nuts. Selected small pieces of the meat are put in at least as a sign of what the soup is made. Take 6 quarts of soup stock, and boil in it the bones or part of a fish, or per- haps the remains of yesterday's matelotte. Take out half of it and made into butter sauce. Pound a can of lobster to a paste, and mix the butter sauce with it and pass through a seive; strain the rest of the soup stock and mix both portions to- gether. A cupful or two of selected red Put the fish in a baking pan without splitting open, with salt and butter or drippings, and bake half an hour. Pour a quart of strained tomatoes into the pan, add an onion and pepper, and bake halt an hour longer. Serve by spoonfuls with sauce. 1083— Brussells Sprouts. They are a small species of cabbage about the size of apples, that grow in rows on a tall stem. All dishes in European cookery that are a la Flamande are with Brussells sprouts. They are met with in only a few localities in this country. Cook and season the same as cabbage or orther greens. 1084— Sucking Pig, a la Francaise. To make the stuffing; fry a minced onion in some fat, throw in a spoonful of sage, then a quantity of finely minced bread crumbs and ladleful of broth to moisten. Stir around in the frying pan until well mingled, season with salt and pepper, stufi the pig with it and roast it m the oven, \yhen barely done, take the pig and cut it in pieces of the right size to serve, put them in a broad sauce- pan and pour in Spanish sauce to nearly cover, put a lid on and let stew slowly. Make up the stuffing from the cooked pig into small balls, bread and ixy them ; serve one such forcemeat ball in each dish with the meat and sauce. 1085— Salmi of Grouse with Olives. Roast the birds rare done, cool off, cut in pieces ready to serve. !Make some Spanish sauce hot, add wine and cayenne, put in the cut birds and a cup of olives stoned and sliced. Serve with croutOD ornaments. i68 SAN J^RANCISCO HOTEL GAZETTE'S 1036— Egg-Plant Stew, a la Turqiie. Take rough small pieces of beef or the rib ends and cut to one size, put them to stew in water. Choose small egg-plants, the seeds not very distinct, pare and cut up in pieces like apple quarters, and put them with the meat. Add a large onion and two or three tomatoes, salt and pep- per. Let stew with a lid on until the meat is tender and the liquor is nearly all boiled out, and the remainder is thicic- ened with the vegetables. It is a sort of gumbo, worth trying a few times. 1087— Compote of Bananas, a la Richelieu. Make a syrup pudding sauce ; cut ba- nanas in halves, put them in tha sauce and let be parboiled in it, but not cooked too soft. Make a bed of sweetened rice in the dish, place bananas on the top and sauce. 1088— Fried Cabbage. Chop, season and saute in a frying pan. A good way to dispose of caboage left over. 1089-Baked Barley Pudding. Have the barley

Cook this with the app: pantry check, scaling, and the assistant.