Posted by: hearttohearthcookery | November 23, 2023

Browning on a Gridiron-A Taste of Hearth Cooking

After the puddings are boiled for the receipt (recipe) To make a pudding of French Barley, they are browned using a gridiron.  This 18th century gridiron that I am using is slanted towards the handle with channels and has a reservoir so that some of juices run down the channels and can be collected from the reservoir.

After the puddings are boiled for the receipt (recipe) To make a pudding of French Barley, they are browned using a gridiron.  This 18th century gridiron that I am using is slanted towards the handle with channels and has a reservoir so that some of juices run down the channels and can be collected from the reservoir.  This feature I have yet to find in reproduction gridirons.

Visit my website at:   www.hearttohearthcookery.com

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

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