From a manuscript of 1800.

‘Five pints of mutton broth, three or four pounds of windfall apples, cut up but not peeled or cored. Simmer the apples in the broth till soft, and press all through a strainer; season with a very small pinch of ginger (better in this than pepper), salt and reheat with a handful of pearl barley and cook gently till the barley is soft.’