Barley Cream for Invalids
Ingredients
Directions
Make the barley cream
Combine 2 lbs. veal and 1 lb. pearl barley.
Boil in one quart water until it passes through a fine sieve and is the thickness of cream.
Add salt to taste.
Serve
Take a small quantity two or three times a day.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Veal (in the method)
- Provides the meat base and body that the cream is built from.
- Pearl barley (in the method)
- Thickens the liquid as it cooks and gives the cream its body.
The step that matters
Boil until it passes through a fine sieve. Barley starch thickens as it cooks and softens; boiling long enough lets the solids break down so the mixture strains smooth and reaches a cream-like thickness.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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