After the grated manchet (white bread) was added to the boiled barley for the receipt (recipe) To make a pudding of French Barley two ounces of sweet Almonds blanched and beaten were added. The almonds were beaten with rosewater in a marble mortar and pestle.
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Posted in Almonds, barley, culinary history, food, food history, Marble mortar and pestle, Puddings, receipts, recipes | Tags: culinary history, food history, foodways, puddings
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