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 follow the history of `recipes` far back into the distant past, in fact as far as the early Egyptians, and potentially, even further back. In practice though, sadly, these early records were just very basic hieroglyphic instructions for food preparation.
Much later, in Roman times a roman called Apicius created a few scripts describing recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the Roman cooks were skilled in the use of a wide range of aromatic flavors, including a few that are still present in modern kitchens for example bay, mint and asafoetida. Later on, in the 15th century, people returning from the crusades brought us many spices and herbs from Arab countries, such as basil and rosemary. These new culinary innovations led to an explosion in recipe manuscripts, the majority of which are now in academic collections. The TV revolution gave us TV cookery programs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Apple & Barley Pudding (Irish) recipe.
