Barley Puddings
From English and French cookery, 1890
Alternatively, steam barley in milk for 4 hours.
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 69. The excerpt below is the record exactly as published.
Barley Puddings. — (1) Prepare 4 pound pearl barley, 1 quart of new milk, and 6 ounces of sugar. Soak the barley in water 12 hours. Pour off the water, add the milk, sugar, a saltspoonful of salt, and bake in a slow oven. To make a richer pudding, take it when nearly done, stir in 2 ounces of butter, 4 well-beaten eggs
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