1832 - The Cook's Own Book

Barley Gruel

DDV CULINARY

Take three ounces of pearl barley, of which make a quart of barley water;
if it be not white, shift it once or twice;
put in two ounces of currants clean picked and washed,
and when they are plumped,
pour out the gruel and let it cool a little;
then put in the yolks of three eggs well beaten,
half a pint of white wine,
and of new thick cream half a pint, and lemon-peel;
then sweeten with fine sugar to your taste;
stir it gently over the fire, until it is thick as cream.