This recipe for Barley Gruel comes from John Knots 1724 cookbook called “The Cooks and Confectioners Dictionary”. 3 oz. Barley 1 qt. Water 4 oz. Currants or Raisins 3 Egg Yolks 10 oz. Cream 1 cup White Wine or Sparkling Grape Juice Lemon Zest (about half a lemon peel) Sugar Boil the barley in 1 quart…