Posted by: hearttohearthcookery | November 5, 2023

Eggs-Half the Whites-A Taste of Hearth Cooking

The next ingredient for the recipe (receipt) To make a pudding of French Barley was four Eggs with half the whites.  This was added to the boiled barley, manchet (white bread) grated, sweet almonds beaten with rosewater and cream.

The next ingredient for the recipe (receipt) To make a pudding of French Barley was four Eggs with half the whites.  This was added to the boiled barley, manchet (white bread) grated, sweet almonds beaten with rosewater and cream.

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Posted in barley, culinary history, food, food history, Puddings, receipts, recipes | Tags: , , , ,

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