 | Hannah Glasse - Cookery - 1774 - 458 pages
...quantity of pearl-barley, boil Jt in mi:>: and vvater till it is tender, then ftrain the liquor from it, put your barley into a quart of cream, and let it boil a } . • • little. Jitde, then take the whites of five eggs and the yolk of one, beaten with a fpoonful of fine, flour,... | |
 | Hannah Glasse - 1780 - 352 pages
...quantity- of pearl-barley, boil it in milk and water till it is tender, then ftrain the liquor from it, put your barley into a quart of cream, and let it...with a fpoonful of fine flour, and two fpoonfuls of orange-flower water ; then take the cream oft the fire, and mix in the eggs by degrees, and fet it... | |
 | Hannah Glasse - Cooking - 1784 - 476 pages
...quantity of pearl-barley, boil it in milk and water till it is tender, then ftrain the liquor from it, put 'your barley into a quart of cream, and let it boil a lrtle; then take the whites of five eggs and the yolk of one, beaten with a fpoonful of fine flour,... | |
 | John Farley - Cooking, English - 1787 - 520 pages
...till it be tender, and then ftrain the liquor from it. Put your barley into a quart of cream, and Jet it boil a little. Then take the whites of five eggs...with a fpoonful of fine flour; and two fpoonfuls of orange flower water. . Then take the cream off the fire, mix in the eggs by degrees, and fet it over... | |
 | M. Radcliffe - Cookery, English - 1823 - 728 pages
...quantity of pearl barley, boil it in milk and water till it is tender, and then strain off the liquor. Put your barley into a quart of cream, and let it boil a little. Take the whites of five eggs, and the yolk of one, and beat them up with a spoonful of fine flour,... | |
 | William Augustus Henderson - Cooking, English - 1828 - 394 pages
...quantity of pearl barley, boil it. in milk and water till it is tender, and then strain off the liquor. Put your barley into a quart of cream, and let it boil a little. Take the whites of five eggs, and the yolk of one, and beat them up with a spoonful of fine flour,... | |
 | William Augustus Henderson - Cooking, English - 1847 - 466 pages
...quantity of pearl barley, boil it in milk and water till it is tender, and then strain off the liquor. Put your barley into a quart of cream, and let it boil a little. Take the whites of five eggs, and the yolk of one, and beat them up with a spoonful of fine flour,... | |
 | 1872 - 598 pages
...is tender, then strain the liquor from it, put it into a quart of cream, and let it boil a little. Take the whites of five eggs and the yolk of one beaten with a spoonful of fine flour and two spoonfuls of orange-flower water ; then take the cream off the fire,... | |
 | Industrial arts - 1871 - 682 pages
...is tender, then strain the liquor from it, put it into a quart of cream, and let it boil a little. Take the whites of five eggs and the yolk of one beaten with a spoonful of fine flour and two spoonfuls of orange-flower water ; then take the cream off the fire,... | |
 | Eliza Smith - Cooking - 2006 - 424 pages
...Take a small quantity of pearl barley, and boil it in milk and water till it is tender; then strain the liquor from it, and put your barley into a quart...whites of five eggs, and the yolk of one beaten with a spoonful of fine flour, and two spoonfuls of orange-flower water, then take the cream off the fire,... | |
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Take the whites of five eggs, and the yolk of one, and beat them up with a spoonful of fine flour, and two spoonfuls of orangeflower water. Then take the cream off the fire, mix in the eggs by degrees, and set it over the fire again to thicken. Sweeten... 