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Tag Archives: Breakfast
Barley Gruel
This recipe for Barley Gruel comes from John Knots 1724 cookbook called “The Cooks and Confectioners Dictionary”. 3 oz. Barley 1 qt. Water 4 oz. Currants or Raisins 3 Egg Yolks 10 oz. Cream 1 cup White Wine or Sparkling … Continue reading
Posted in 18th Century Cooking, Historic Cooking, Ingredients, Recipe, Video
Tagged Breakfast, gruel, oatmeal, porridge
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Savoring the Past 