Rhubarb Cream
From Tempting dishes for small incomes, 1891
Presented as published in 1891. 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 Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 21. The excerpt below is the record exactly as published.
Rhubarb Cream. Boil a bundle of rhubarb with a little water, some sugar, and the rind of half a lemon thinly peeled ; when quite soft, pass it through a sieve, and to the pulp add two well-beaten eggs ; stir over the fire again till it just boils ; or when pulped add half a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.