Weigh a pound of delicate young rhubarb-stems after they have
been carefully pared and cut into short lengths ; mix eight ounces of
pounded sugar with them, and stew them gently until they form a
smooth pulp ; then quicken the boiling, and stir them often until they
are reduced to a tolerably dry marmalade. When the fruit has
reached this point turn it from the pan and let it stand until it is
quite cold. Separate the whites of four fresh eggs carefully from the
yolks, and whisk them to a froth sufficiently solid to remain standing
in points when it is dropped from the whisk or fork. Common cooks
sometimes fail entirely in very light preparations from not properly
understanding this extremely easy process, which requires nothing
beyond plenty of space in the bowl or basin used, and regular but
not violent whisking until the eggs whiten, and gradually assume the
appearance of snow. No drop of liquid must remain at the bottom of
the basin, and the mass must be firm enough to stand up, as has been
said, in points. When in this state, mingle with it four heaped table-
spoonsful of dry sifted sugar, stir these gently together, and when
they are quite mixed, lay them lightly over the rhubarb in a rather
deep tart-dish. Place the meringue in a moderate oven and bake it
for about half an hour, but ascertain, before it is served, that the
centre is quite firm. The crust formed by the white of egg and
sugar, which is in fact the meringue , should be of a light equal
brown, and crisp quite through. If placed in an exceedingly slow
oven, the underpart of it will remain half liquid, and give an unin-
viting appearance to the fruit when it is served. Unless the rhubarb
should be very acid, six ounces of sugar✪ Meringue of Rhubarb or Green Gooseberries will be sufficient to sweeten
it for many tastes. It is a great improvement to this dish to diminish
the proportion of fruit, and to pour some thick boiled custard upon it
before the meringue is laid on.
Obs. — When gooseberries are substituted for spring-fruit, a pint
and a half will be sufficient for this preparation, or even a smaller
proportion when only one of quite moderate size is required In the
486
MODERN COOKERY.
[chap. XXIII.
early part of their season they will he more acid even than the
rhubarb, and rather more sugar must be allowed for them.
CREAMED SPRING FRUIT, OR RHUBARB TRIFLE.
Boil down the rhubarb with seven ounces of sugar, after having
prepared it as above, and when it is perfectly cold, but not long before
it is sent to table, pour over it about half a pint of rich boiled
custard also quite cold, then heap on this some well drained, but
slightly-sweetened whipped cream✪ Creamed Spring Fruit, or Rhubarb Trifle, which should be good and very
fresh when it is whisked, but not heavily thick , or it will be less easily
converted into a snow-froth. The rhubarb will be very nice if served
with the whipped cream only on it.
Page 426 · 2 recipe records on this page
Presented as published in 1884. 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
Weigh a pound of delicate young rhubarb-stems after they have been carefully pared and cut into short lengths ; mix eight ounces of pounded sugar with them, and stew them gently until they form a smooth pulp ; then quicken the boiling, and stir them often until they are reduced to a tolerably dry marmalade. When the fruit has reached this point turn it from the pan and let it stand until it is quite cold. Separate the whites of four fresh eggs carefully from the yolks, and whisk them to a froth sufficiently solid to remain standing in points when it is dropped from the whisk or fork. Common cooks sometimes fail entirely in very light preparations from not properly understanding this extremely easy process, which requires nothing beyond plenty of space in the bowl or basin used, and regular but not violent whisking until the eggs whiten, and gradually assume the appearance of snow. No drop of liquid must remain at the bottom of the basin, and the mass must be firm enough to stand up, as has been said, in points. When in this state, mingle with it four heaped tablespoonsful of dry sifted sugar, stir these gently together, and when they are quite mixed, lay them lightly over the rhubarb in a rather deep tart-dish. Place the meringue in a moderate oven and bake it for about half an hour, but ascertain, before it is served, that the centre is quite firm. The crust formed by the white of egg and sugar, which is in fact the meringue , should be of a light equal brown, and crisp quite through. If placed in an exceedingly slow oven, the underpart of it will remain half liquid, and give an uninviting appearance to the fruit when it is served. Unless the rhubarb should be very acid, six ounces of sugar will be sufficient to sweeten it for many tastes. It is a great improvement to this dish to diminish the proportion of fruit, and to pour some thick boiled custard upon it before the meringue is laid on.
Obs. — When gooseberries are substituted for spring-fruit, a pint and a half will be sufficient for this preparation, or even a smaller proportion when only one of quite moderate size is required In the
[chap. XXIII.
early part of their season they will he more acid even than the rhubarb, and rather more sugar must be allowed for them.
CREAMED SPRING FRUIT, OR RHUBARB TRIFLE.
Boil down the rhubarb with seven ounces of sugar, after having prepared it as above, and when it is perfectly cold, but not long before it is sent to table, pour over it about half a pint of rich boiled custard also quite cold, then heap on this some well drained, but slightly-sweetened whipped cream, which should be good and very fresh when it is whisked, but not heavily thick , or it will be less easily converted into a snow-froth. The rhubarb will be very nice if served with the whipped cream only on it.
Records on this page
Meringue of Rhubarb or Green GooseberriesCreamed Spring Fruit, or Rhubarb Trifle