4 tbsp pearl barley
1 1/2 lb eating apples*
2 oz sugar
3/4 tbsp double cream
1 liter water
Directions
* Peeled, cored and sliced. . Put the barley in the water and bring
to the boil. Add the sliced apples and continue cooking gently until
the barley and apples are soft. Press through a sieve, or put
through the blender, and put back in the saucepan.
Add the sugar and lemon juice and bring to the boil again. Remove
from the heat, allow to cool, and then chill. Serve cool with the
cream stirred in.
Servings: 4 servings
Apple & Barley Pudding (Irish) Recipe brought to you by Recipe Ideas
Categories: Apple; Dessert; Fruit; Irish
The History of Recipes
It is possible to trace the history of `recipes` back into distant history, certainly as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. However, these, ancient recipes were just simple hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to academics are some tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius compiled a number of scripts detailing recipes enjoyed by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, a very modern way of dining. Aspicius informs us how the Roman chefs were skilled in the use of a wide range of spices, including a few that will be familiar to modern chefs like basil, rue and dill. Later, there are a couple of recipe books published in the fourteenth century - a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the spicy food that we all know today, but instead accounts of the types of meals prepared for the nobility of that period. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including coriander, basil and rosemary. The introduction of these new foods and spices caused an explosion in manuscripts on cookery, most of which are kept safe in private cookery archives. By the time we get to the 1900s, recipe publications are highly popular as a result of higher levels of literacy, people having increased free time and having more disposable income. |
We hope you enjoy this Apple & Barley Pudding (Irish) recipe.
