Barley Posset is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of barley boiled with milk and cream that's sweetened with sugar and white wine, beaten to a froth and served. The full recipe is presented here and I hope you enjoy this classic British version of: Barley Posset.
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This is a classic recipe for a Victorian version of Barley Posset that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BARLEY POSSET.—Boil half a pound of pearl barley in three pints of milk; when adequately boiled, add three pints of cream, one stick of cinnamon, and sugar to taste; let it cool until it is lukewarm, then pour in a pint of white wine, beat it into a froth and serve.
Pearl barley, 1/2lb.; milk, 3 pints; cream, 3 pints; cinnamon, 1 stick; sugar, to taste; white wine, 1 pint.
Modern Redaction
Ingredients:
225g pearl barley, washed
1.8l milk
1.8l cream
1 cinnamon stick
sugar, to taste
600ml white wine
Method:
Combine the pearl barley and milk in a pan. Bring to a pan and cook for about 30 minutes, or until the pearl barley is soft. Now add the cream and cinnamon, sweeten to taste and take off the heat.
Allow the mixture to cool to lukewarm then pour in the white wine. Beat the mixture until frothy and serve.
Pearl barley, 1/2lb.; milk, 3 pints; cream, 3 pints; cinnamon, 1 stick; sugar, to taste; white wine, 1 pint.