The Pamphlet Collection of Sir Robert Stout: Volume 39
3. Barley & Apple Pudding
3. Barley & Apple Pudding.
|One pound of pearl barley; stew in the oven, or in a pan beside the fire, for six hours||2|
|Half pound of apples cut up into small pieces; strew over the top of the barley||1|
|Bake in convenient dishes with Sugar||0½|
|Eat with Milk||1|
This Pudding is a great favourite.