Take three ounces of pearl barley, of which make a quart of barley water; if it be not white, shift it once or twice; put in two ounces of currants clean picked and washed, and when they are plumped, pour out the gruel and let it cool a little; then put in the yolks of three eggs well beat-en, half a pint of white wine, and of new thick cream half a pint, and lemon-peel; then sweeten with fine sugar to your taste; stir it gently over the fire, until it is thick as cream.