Bhubarb Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Time to boil: two hours. Serves five to six.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
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
Cook this with the app: pantry check, scaling, and the assistant.