thick rhubarb, pare it, cut it into two-inch
lengths, and weigh it. Place it on dishes in a
single layer, and over each pound sprinkle the
grated rind of one lemon and one pound of
powdered loaf sugar. Let it remain twenty-
four hours. The next day boil half a pound of
loaf sugar in half a pint of water for ten
minutes, pour into this the syrup from the
rhubarb, boil it twenty minutes, and add
as much grated ginger as will make it
pleasantly hot✪ Rhubarb Jam to Imitate Preserved Ginger. Put" in the pieces of rhubarb,
and let them simmer gently until they are
tender, without being broken, then hft them
out with a spoon one by one, put them in jars,
boil the syrup five minutes longer, and pour it
over them. When cold, tie the jars down in the
usual way, and store in a cool dry place.
Time, two days. Probable cost, 6d. to 8d. per
pound.
Bhubarb MotQd. — Cut into small
lengths as much young rhubarb as will fill a
quart measure. Boil this with a pound of loaf
sugar, eight bitter almonds, blanched and
chopped, and the strained juice and grated rind
of half a lemon, and stir it over a brisk fire till
it is thick and smooth. Dissolve half an ounce
of isinglass or gelatine in two table-spoonfuls
of boiling water, stir this into the fruit, and
pour the whole into a mould which has been
soaked in cold water for a time. Put it into a
cool place, or upon ice, and when it is quite
firm turn it out, and serve with Devonshire
or other cream round it. Time to boil the
rhubarb, about half an hour. Probable cost.
Is., if made with gelatine.
Bhubarb Pie. — Peel the rhubarb, and if it
is very large divide it into two or three strips,
and then into short lengths. Fill the dish as
full as it will hold, sprinkle some sugar over it,
add a small pinch of salt, and, if liked, mix
with the fruit a flavouring of grated lemon-
peel and ground ginger, or a Uttle nutmeg,
grated. Line the edges of the dish with
pastry✪ Bhubarb Pie, moisten these with water, and lay a
cover of pastry over all. Press the edges
closely together, and ornament them, then make
a small slit in the centre of the cover with
the point of a knife. Glaze the top, or strew
sugar over it, and bake the pie in a well-
heated oven until the pastry loosens from the
dish. Serve either hot or cold. Time to bake,
half an hour to one hour, according to size.
Bhubarb Pudding.— Butter a basin
which will hold a pint and a half, and line it
with good suet crust rolled out to the thickness
of half an inch. Fill it with rhubarb which
has been stewed for a quarter of an hour with
a little moist sugar and the rind of half a
lemon✪ Bhubarb Pudding. Cover the pudding with pastry, rolled
out to the same thickness as the sides, pinch
the edges securely, tie the pudding in a cloth,
and boil in plenty of water until done enough.
The water must not cease boiling. Turn the
pudding out carefully, and cut a small opening
in the top, that the steam may escape. Send
sweetened melted butter or a jug of cream
and sifted sugar to table vnth. it. Time to boil,
two hours. Probable cost, lOd. Sufficient for
five or six persons.
Page 1523 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
thick rhubarb, pare it, cut it into two-inch lengths, and weigh it. Place it on dishes in a single layer, and over each pound sprinkle the grated rind of one lemon and one pound of powdered loaf sugar. Let it remain twentyfour hours. The next day boil half a pound of loaf sugar in half a pint of water for ten minutes, pour into this the syrup from the rhubarb, boil it twenty minutes, and add as much grated ginger as will make it pleasantly hot. Put in the pieces of rhubarb, and let them simmer gently until they are tender, without being broken, then hft them out with a spoon one by one, put them in jars, boil the syrup five minutes longer, and pour it over them. When cold, tie the jars down in the usual way, and store in a cool dry place. Time, two days. Probable cost, 6d. to 8d. per pound.
Rhubarb Mould. — Cut into small lengths as much young rhubarb as will fill a quart measure. Boil this with a pound of loaf sugar, eight bitter almonds, blanched and chopped, and the strained juice and grated rind of half a lemon, and stir it over a brisk fire till it is thick and smooth. Dissolve half an ounce of isinglass or gelatine in two table-spoonfuls of boiling water, stir this into the fruit, and pour the whole into a mould which has been soaked in cold water for a time. Put it into a cool place, or upon ice, and when it is quite firm turn it out, and serve with Devonshire or other cream round it. Time to boil the rhubarb, about half an hour. Probable cost. Is., if made with gelatine.
Rhubarb Pie. — Peel the rhubarb, and if it is very large divide it into two or three strips, and then into short lengths. Fill the dish as full as it will hold, sprinkle some sugar over it, add a small pinch of salt, and, if liked, mix with the fruit a flavouring of grated lemonpeel and ground ginger, or a Uttle nutmeg, grated. Line the edges of the dish with pastry, moisten these with water, and lay a cover of pastry over all. Press the edges closely together, and ornament them, then make a small slit in the centre of the cover with the point of a knife. Glaze the top, or strew sugar over it, and bake the pie in a wellheated oven until the pastry loosens from the dish. Serve either hot or cold. Time to bake, half an hour to one hour, according to size.
Rhubarb Pudding.— Butter a basin which will hold a pint and a half, and line it with good suet crust rolled out to the thickness of half an inch. Fill it with rhubarb which has been stewed for a quarter of an hour with a little moist sugar and the rind of half a lemon. Cover the pudding with pastry, rolled out to the same thickness as the sides, pinch the edges securely, tie the pudding in a cloth, and boil in plenty of water until done enough. The water must not cease boiling. Turn the pudding out carefully, and cut a small opening in the top, that the steam may escape. Send sweetened melted butter or a jug of cream and sifted sugar to table with it. Time to boil, two hours. Probable cost, lOd. Sufficient for five or six persons.
Records on this page
Rhubarb Jam to Imitate Preserved GingerBhubarb MouldBhubarb PieBhubarb Pudding