After the grated manchet (white bread) has been adding to the barley for the receipt (recipe) To make a pudding of French Barley add a quarter Pint of Cream.
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Posted by: hearttohearthcookery | November 3, 2023
Quarter Pint Cream-A Taste of Hearth Cooking
Posted in barley, culinary history, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
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