■wholesome dish, and its qualities purify the
blood, which the winter's food lias rendered
{jross. Cut about twelve sticks of rhubarb into
lengths of one inch, put it into a stewpan
holding about two quarts, put over it a quarter
of a pound of sugar, and a table-spoonful of
water, set it on a sharp fire, stirring it ; do not
let it get brown, or it will spoil and lose its
flavour; it will take but a few minutes to do.
When tender, put it into a basin to cool ; a few
minutes before serving, fill the vol-au-vent
with it, and serve cold. — Soyer.
Bhubarb Wine. — Take fifty pounds of
rhubarb, wipe it with a wet cloth, and bruise
it well. The easiest way of doing this is to
lay it on a clean table, and crush it with a
flat-iron. Put it into a tub or bowl, and
pour over it ten gallons of cold water ; let it
remain nine days, stirring two or three times
a day. Strain off the liquor, and to each gallon
put three pounds of loaf sugar, the juice of a
lemon, and half of the rind. Put it in the cask
with two ounces of isinglass✪ Bhubarb Wine, and leave it un-
stopped for a month, then bung it up, and let
it stand in a very cool but not damp place for
twelve months, when it will be ready for
bottling. A little brandy may be added to ttie
wine, if liked, but it is quite unnecessary. The
middle of May is the best time for making
rhubarb wine, as the fruit is then full of sap.
Time, six weeks to prepare. Probable cost,
varying with the price of the rhubarb. A
quantity of rhubarb at this time of the year
ought to be got for very little. Sufiicient for
about eighteen gallons of wine.
Bhubarb Wine (another way). — Cut five
pounds of rhubarb into short lengths, bruise it,
and put it into a bowl with a gallon of cold
water. Let it stand for five days, and stir it
twice a daj'. Strain off the liquor, and add to
it four pounds of loaf sugar. When this is
dissolved add the rind of a lemon and half an
ounce of isinglass✪ Bhubarb Wine (another way). Let the liquor remain for
four or five days, until the fermentation begins
to subside. Skim the crust from the surface,
draw off the wine, put it into a cask, and in
a fortnight bung it down. It will be ready for
bottling in six months. If the wine ferment
after it is put into the cask, it shoidd be drawn
off into another one. The addition of a little
currant- juice will improve the colour.
Bhubarb Wine (another way).— To
forty pounds of fresh-cut juicy rhubarb-
stalks, sliced but not peeled, put ten gallons of
cold soft water, and let them steep two days,
closely covered up. Take off the scum, press
the juice out of the fruit, strain the liquor
through a sieve, and put it to twenty-five
pounds of good loaf sugar roughly broken.
Stir it well twenty minutes, and when the
sugar is dissolved fill your cask, put on the
bung lightly, or cover with a tile, and when it
has ceased fermenting, add to it three pints of
white French brandy, and half a pound of
white sugar-candy. Then stop it up well with
paper pasted over the bung and sand upon that ;
leave the vent-peg out a day or two only. Let
it stand two or three months, then rack it off.
Filter the lees perfectly clear, and return all
into the cask again, adding the thin yellow
Page 1525 · 3 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
wholesome dish, and its qualities purify the blood, which the winter's food has rendered gross. Cut about twelve sticks of rhubarb into lengths of one inch, put it into a stewpan holding about two quarts, put over it a quarter of a pound of sugar, and a table-spoonful of water, set it on a sharp fire, stirring it ; do not let it get brown, or it will spoil and lose its flavour; it will take but a few minutes to do. When tender, put it into a basin to cool ; a few minutes before serving, fill the vol-au-vent with it, and serve cold. — Soyer.
Rhubarb Wine. — Take fifty pounds of rhubarb, wipe it with a wet cloth, and bruise it well. The easiest way of doing this is to lay it on a clean table, and crush it with a flat-iron. Put it into a tub or bowl, and pour over it ten gallons of cold water ; let it remain nine days, stirring two or three times a day. Strain off the liquor, and to each gallon put three pounds of loaf sugar, the juice of a lemon, and half of the rind. Put it in the cask with two ounces of isinglass, and leave it unstopped for a month, then bung it up, and let it stand in a very cool but not damp place for twelve months, when it will be ready for bottling. A little brandy may be adadd to the wine, if liked, but it is quite unnecessary. The middle of May is the best time for making rhubarb wine, as the fruit is then full of sap. Time, six weeks to prepare. Probable cost, varying with the price of the rhubarb. A quantity of rhubarb at this time of the year ought to be got for very little. Sufiicient for about eighteen gallons of wine.
Rhubarb Wine (another way). — Cut five pounds of rhubarb into short lengths, bruise it, and put it into a bowl with a gallon of cold water. Let it stand for five days, and stir it twice a daj'. Strain off the liquor, and add to it four pounds of loaf sugar. When this is dissolved add the rind of a lemon and half an ounce of isinglass. Let the liquor remain for four or five days, until the fermentation begins to subside. Skim the crust from the surface, draw off the wine, put it into a cask, and in a fortnight bung it down. It will be ready for bottling in six months. If the wine ferment after it is put into the cask, it should be drawn off into another one. The addition of a little currant-juice will improve the colour.
Rhubarb Wine (another way).— To forty pounds of fresh-cut juicy rhubarbstalks, sliced but not peeled, put ten gallons of cold soft water, and let them steep two days, closely covered up. Take off the scum, press the juice out of the fruit, strain the liquor through a sieve, and put it to twenty-five pounds of good loaf sugar roughly broken. Stir it well twenty minutes, and when the sugar is dissolved fill your cask, put on the bung lightly, or cover with a tile, and when it has ceased fermenting, add to it three pints of white French brandy, and half a pound of white sugar-candy. Then stop it up well with paper pasted over the bung and sand upon that ; leave the vent-peg out a day or two only. Let it stand two or three months, then rack it off. Filter the lees perfectly clear, and return all into the cask again, adding the thin yellow
Records on this page
Bhubarb WineBhubarb Wine (another way)Bhubarb Wine (another way)