Rhubarb Jam
From A guide to modern cookery, 1909
Serves 10
Best not to make more than five or six lbs. at once.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 469. The excerpt below is the record exactly as published.
RHUBARB JAM Rhubarb jam is one of the most difficult and fedious to make owing (1) to the abundant moisture contained by the vegetable ; (2) to its proneness to burn on the bottom of the saucepan, especially towards the close of the cooking process. If it be desired very green, select suitable natural rhubarb; if it be desired pink, only take the central stalks which are bordered 824 GUIDE TO MODERN COOKERY with red, or use forced rhubarb. In any case, it is best not to make more than five or six Ibs. at once. Suppress the ends of the stalks, cut what remains into pieces ; by means of a small knife, scrape off the adhering skin and cut the stalks into three-inch lengths. Allow thirteen oz. of loaf-sugar per lb. of rhubarb
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Cook this with the app: pantry check, scaling, and the assistant.