Sunday, May 20, 2012
This recipe was found loose in a very old handwritten cookbook found in a carboot sale. Various vintage cookbooks label it as a remedy (for what I'm not sure) and others as a digestive aid, especially if dissolved in wine instead of cream.
As it's a local name I thought you'd be interested in seeing it. Transcribed the best I could but I think the basic methodology is correct...
Recipe
Take two ounces each of rice, sago, pearl barley and ginger candy; Put these into 2 quarts of cold water and boil it down slowly to one quart, when cold it will be a stiff jelly.
Put a tablespoonful of the jelly into a cup placed in boiling water, as soon as it is melted mix a little cream with it then it is ready for use.
