[New post] Manchet Grated-A Taste of Hearth Cooking

hearttohearthcookery posted: " After the French barley has been tenderly boiled for the receipt (recipe) To make a pudding of French Barley, to one pint Barley add half a manchet grated.  In the 17th century, a manchet is a small round loaf of bread made from the whitest flour avai" Bites of Food History Manchet Grated-A Taste of Hearth Cooking hearttohearthcookery Oct 29 After the French barley has been tenderly boiled for the receipt (recipe) To make a pudding of French Barley, to one pint Barley add half a manchet grated.  In the 17th century, a manchet is a small round loaf of bread made from the whitest flour available.  Pictured is one half pint barley and one quarter of a manchet grated for half the receipt. Comment Like You can also reply to this email to leave a comment. Manage your email settings or unsubscribe. Trouble clicking? Copy and paste this URL into your browser: https://hearttohearthcookery.wordpress.com/2023/10/29/manchet-grated-a-taste-of-hearth-cooking/

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