A French Barley Pudding

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Put to a Quart of Cream Six Eggs well beaten, half the Whites, sweeten to your Palate, a little Orange flower Water or Rose-water, and a Pound of melted Butter; then put in six Handfuls of French Barley, that has been boiled tender in Milk, butter a Dish and put it in. It will take as long baking as a Venison-Pasty.