French-Barley Pudding
From Old Cookery Books and Ancient Cuisine, 1886
Must stand as long as a venison-pasty.
Presented as published in 1886. 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 Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 37. The excerpt below is the record exactly as published.
French-Barley Pudding: — Take a quart of cream, and put to it six eggs well beaten, but three of the whites ; then season it with sugar, nutmeg, a little salt, orange- flower-water, and a pound of melted butter ; then put to it six handfuls of French-barley that has been boiled tender in milk : butter Early Receipts 1 1 9 a dish, and put it in, and bake it. It must stand as long as a venison-pasty, and it will be good. To make a Skirret Pye: — Boil your biggest skirrets, and blanch them, and season them with cinamon, nutmeg, and a very little ginger and sugar. Your pye being ready, lay in your skirrets ; season also the marrow of three or four bones with cinamon, sugar, a little salt and grated bread. Lay the marrow in your pye, and the yolks of twelve hard eggs cut in halves, a handful of chesnuts boiled and blanched, and some candied orange-peel m slices. Lay butter on the top, and lid your pye. Let your caudle be white- wine, verjuice, some sack and sugar ; thicken it with the yolks of eggs, and when the pye is baked, pour it in, and serve it hot. Scrape sugar on it. To make a Cabbage-Lettuce Pye: — Take some of the largest and hardest cabbage-let- tuce you can get ; boil them in salt and water till they are tender ; then lay them in a colan- der to drain dry ; then have your paste laid in your pattipan ready, and lay butter on the 120 Early Receipts. bottom ; then lay m your lettuce and some artichoke-bottoms, and some large pieces of marrow, and the yolks of eight hard eggs, and some scalded sorrel; bake it, and when it comes out of the oven, cut open the lid ; and pour in a caudle made with white-wine and sugar, and thickened with eggs; so serve it hot. Potato , or Lemon Cheesecakes: — Take six ounces of potatoes, four ounces of lemon-peel, four ounces of sugar, four ounces of butter ; boil the lemon-peel till tender, pare and scrape the potatoes, and boil them tender and bruise them ; beat the lemon-peel with the sugar, then beat all together very well, and melt the butter in a little thick cream, and mix all together very well, and let it lie till cold : put crust in your pattipans, and fill them little more than half full : bake them in a quick oven half an hour, sift some double-re- fined sugar on them as they go into the oven ; this quantity will make a dozen small patti- pans. To make Almond Cheesecakes: — Take a good handful or more of almonds, blanch Early Receipts. 12 1 them in warm water, and throw them in cold ; pound them fine, and in the pounding put a little sack or orange-flower-water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.