Barley or Sage Cream for Invalids
From La cuisine creole, 1885
Good for the sick.
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 72. The excerpt below is the record exactly as published.
a cup of either ; put it on the fire with water to cover it ; boil it gently until it is soft. While boiling, put in a stick of cinna- mon, or any seasoning that is agreeable. When the barley has boiled soft and thick, take it off and straîn it; then add to it a rich boiled custard, sweeten it to taste ; add a glass of wine
Cook this with the app: pantry check, scaling, and the assistant.