To make a French Barley Pudding

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Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Boil the barley, & put to one quart of barley, a manchet grated, then beat a pound of almonds, & strain them with cream, then take eight eggs, & but four whites, & beat them with rose-water, season it with nutmeg, mace, salt, and marrow, or beef-suet cut small, mingle all together, then fill the guts and boil them.