Rhubarb Gateau
From Little French dinners, 1898
Presented as published in 1898. 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 Little French dinners (1898) by Eveleen De Rivaz, page 34. The excerpt below is the record exactly as published.
Rhubarb Gateau). — Take the weight of three eggs in sugar and flour. Put the sugar in a saucepan, barely cover it with water, and boil it to a syrup. In the meantime break three eggs into a basin, which place inside another half full of boiling water, and begin to whisk the eggs gently, then add the sugar directly it has boiled, and go on whisking till the mixture becomes lighter in colour and of the consistency of thick cream. Now mix in the flour very lightly, add a few drops of essence of vanilla, and bake in a plain border mould, previously buttered, in a moderate oven. The mould must only be three-parts filled, but if the cake by chance runs over the sides of the mould it must be trimmed evenly after it is turned out. When the sponge cake is quite cold, glaze all the outside with apricot jam, which has been slightly warmed and passed through a sieve. Then blanch some pistachio nuts, chop them up rather finely, and take half their quantity of white crystallized sugar. Colour half of the sugar a deep pink with cochineal, and when thoroughly dry mix all well together, and sprinkle the whole over the outside of the sponge cake. Next take a pound or more of forced rhubarb, and after having wiped it, cut it in pieces about two inches long. Boil a pint of water and three-quarters of a pound of sugar to a syrup in a large shallow stewpan. Add a teaspoonful of lemon-juice
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