After the guts have been filled loosely with the receipt (recipe) To make a pudding of French Barley, the puddings are closed by tying the two ends of the guts together. Loosely filling the guts and pricking small pin size holes in the guts will prevent the swelling of the mixture inside from bursting the puddings.
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Posted in barley, culinary history, food, food history, Puddings, receipts, recipes | Tags: culinary history, food, food history, foodways, puddings
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