Barley Pudding

Ingredients

• the yolks of six eggs
• the whites of three
• a quart of cream
• a pound of melted butter
• six handfuls of French barley
• a little orange-flower or rose-water

Method

1. 1

   Beat up the yolks of six eggs and the whites of three, and put them into a quart of cream.

2. 2

   Sweeten, and add a little orange-flower or rose-water, with a pound of melted butter, and six handfuls of French barley that has been boiled tender in milk.

3. 3

   Butter a dish, pour it in, and send it to the oven.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 216. The excerpt below is the record exactly as published.

Barley Pudding. Beat up the yolks of six eggs and the whites of three, and put them into a quart of cream. Sweeten, and add a little orange-flower or rose-water, with a pound of melted butter, and six handfuls of French barley

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