Making The Booziest 18th Century Dessert – 1792 – 2 Cups of Wine

This is the booziest, wine friendly dessert I’ve ever come across. It called for a pint of wine poured over barley and sweetened with sugar, currants and cinnamon. This dish hails from the 1792 publication of Universal Cook & City and Country Housekeeper (1792). This is 18th century cooking madness.