Bhubarb Mould

Ingredients

• as much young rhubarb as will fill a quart measure
• a pound of loaf sugar
• eight bitter almonds, blanched and chopped
• the strained juice and grated rind of half a lemon
• half an ounce of isinglass or gelatine
• two table-spoonfuls of boiling water

Method

1. 1

   Boil rhubarb with sugar, almonds, and lemon until thick.

2. 2

   Dissolve isinglass in boiling water, stir into the mixture, and pour into a mould soaked in cold water.

3. 3

   Chill until firm, then serve with cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1523. The excerpt below is the record exactly as published.

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. 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

Cook this with the app: pantry check, scaling, and the assistant.