Ingredients
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 Recipe brought to you by Recipe Ideas
Categories: Apple; Dessert; Fruit
The History of Recipes
It is actually possible to trace the history of written cooking instructions far back into the far past, at least as far back into recorded history as pharonic Egypt, and maybe even further. In practice though, in the main part, these early records were just very simple pictorial instructions for meal preparation.
As we move into Roman times around 25BC a roman called Apicius created some documents describing recipes prepared by the Romans. In his publication, he tells us how the meals were divided into hors d`oeuvres, main course and afters, something we still use today. Aspicius also tells us how the early Romans used a good variety of spices, including many that are still in use today such as basil, rue and asafoetida. Later, in the 15th century, people returning from the crusades brought back many foods and herbs from Arab countries, including spices such as coriander, basil and rosemary. The introduction of these new tastes caused a torrent in manuscripts on food, most of which are kept safe in private libraries. By the advent of the 1900s, cookbooks are in great demand, mostly as a result of more people being able to read, leisure time and having more money. |
We hope you enjoy this Apple & Barley Pudding recipe.
