Rhubarb Jelly No. 2
From The Rural cook book, 1907
Serves 3
Presented as published in 1907. 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 The Rural cook book (1907), page 113. The excerpt below is the record exactly as published.
Rhubarb Jelly No. 2. — Cut off the leaves and ends from the stalks, and wipe with a clean, damp cloth. Use an earthen dish for cooking. Without removing the skins, cut the rhubarb into pieces 2^ inches long, and put over them lH cupful of sugar, a piece of lemon peel, and a pint of water, this proportion to two pounds of rhubarb. Cover and set in the oven on a shelf. Moisten a half ou»ce of white gelatine
Cook this with the app: pantry check, scaling, and the assistant.