Rhubarb Ginger
From Handbook of practical cookery, 1886
Serves 15
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 164. The excerpt below is the record exactly as published.
Rhubarb Ginger.— Six pounds rhubarb, six pounds lump sugar, two ounces whole ginger
Cook this with the app: pantry check, scaling, and the assistant.