Barley Pudding

Ingredients

• 4 ozs. of pearl barley
• two pints of milk
• adding sugar to taste
• a few drops of any flavoring essence
• a little ground nutmeg

Method

1. 1

   Soak barley in cold water for a few hours, then drain.

2. 2

   Place in a buttered stewpan, pour over milk, and simmer gently for 2-3 hours.

3. 3

   Pour into a buttered pie-dish, sprinkle with nutmeg, and bake for half an hour.

4. 4

   Eggs and butter may be added for richness.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 342. The excerpt below is the record exactly as published.

two pints of milk, and let it simmer gently for two or three hours, adding sugar to taste, and a few drops of any flavoring essence ; pour it into a buttered pie-dish ; strew a little ground nutmeg over, and bake for half an 4iour. Eggs and butter may be added to enrich. Apple Slump. — One quart of sifted flour, two teaspoonfuls of cream of tartar, one teaspoonful of soda. Sift these articles together ; the sifting is an important part of the preparation, and should be done twice. Mix into a dough with milk or water; milk is preferred. If water is used, add one teaspoonful of lard. Make into a quite soft dough, with a spoon in- stead of the hands. Take two quarts of quartered apples. Now prepare one cupful of sugar and half a cupful of molasses with two cupfuls of water, and a seasoning of nutmeg or cinna- mon, and a pinch of salt. Place the apples and these ingredients in an iron kettle, and as soon as the mixt- ure boils put the dumplings on top, and boil briskly twenty minutes. At the end of fifteen minutes put in more water, if necessary, to prevent burning. Serve with cream. Baden Pudding. — Mix Yz lb. of semolina with Y\ lb- of white pow- dered sugar, half a table-spoonful of orange-flower water, 2 ozs. of butter, a beaten egg, three-quarters of a pint of cream, and a little salt ; put all into a stewpan, and stir till smooth, and till it boils over a' slow fire ; keep stir- ring till it parts from the sides of the stewpan, draw it off the fire, stir in another egg, 2 more ozs. of butter, and i Y* ozs. °f crushed ratifias ; butter a mould, put the pudding in it, stand the mould in another vessel contain- ing a little water, and bake for an hour and a quarter. Serve with fruit or custard sauce. Barley Pudding. — Take 4 ozs. of pearl barley

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