Heart to Hearth Cookery

After the French barley has been tenderly boiled for the receipt (recipe) To make a pudding of French Barley, to one pint Barley add half a manchet grated.  In the 17th century, a manchet is a small round loaf of bread made from the whitest flour available.  Pictured is one half pint barley and one quarter of a manchet grated for half the receipt.

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