After the barley, grated manchet (white bread), almonds beaten with rosewater, cream, eggs, nutmeg, mace, sugar, salt, raisins, currants, and marrow have been mingled well together for the receipt (recipe) To make a pudding of French Barley, fill Hogs Guts with it. This receipt is dated 1675 when ingredients put in farmes, guts, casings were considered puddings. Everything hath an end and a pudding hath two.
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After the marrow has been added to the barley, grated bread, beaten almonds , cream, eggs, raisins and currants for the receipt (recipe) To make a pudding of French mingle these well.
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After the raisins and currants have been added to the barley, grated bread, beaten almonds , cream and eggs for the receipt (recipe) To make a pudding of French Barley, the recipe states and some Marrow. The marrow spoon pictured was used to obtain the marrow from the bones.
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After the spices have been added to the barley, grated bread, beaten almonds, cream and eggs for the receipt (recipe) To make a pudding of French Barley put in some fruit, both Raisins and Currans.
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After the eggs and whites have been added to the barley, grated bread, beaten almonds and cream for the receipt (recipe) To make a pudding of French Barley season it with Nutmeg, Mace, Sugar and Salt.
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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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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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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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After the French barley has been tenderly boiled for the receipt (recipe) To make a pudding of French Barley, to one pint Barley add half a manchet grated. In the 17th century, a manchet is a small round loaf of bread made from the whitest flour available. Pictured is one half pint barley and one quarter of a manchet grated for half the receipt.
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The first step in preparing the 1675 receipt (recipe) To make a pudding of French Barley is to tenderly boil the barley. The full receipt is written to take one pint Barley but I was preparing half the receipt and measured one half pint barley.
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Heart to Hearth Cookery 