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Pearl Barley Pudding

Pastries - Sweet Open Pies
Historic

Confection of soft-boiled pearl barley with eggs, sugar and spices, in puff-paste (Moxon 1764), or baked in a dish (Eaton 1822).


Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)

439. To make PEARL BARLEY PUDDING.
Take half a pound of pearl barley, cree it in soft water, and shift it once or twice in the boiling till it be soft; take five eggs, put to them a pint of good cream, and half a pound of powder sugar, grate in half a nutmeg, a little salt, a spoonful or two of rose-water, and half a pound of clarified butter; when your barley is cold mix them altogether, so bake it with a puff-paste round your dish-edge.
Serve it up with a little rose-water, sugar and butter for your sauce.




Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

PEARL BARLEY PUDDING. Cleanse a pound of pearl barley, and put to it three quarts of milk, half a pound of sugar, and a grated nutmeg. Bake it in a deep pan, take it out of the oven, and beat up six eggs with it. Then butter a dish, pour in the pudding, and bake it again an hour.




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