Rhubarb Mould

Ingredients

• as much rhubarb as will fill a quart basin
• a gill of water
• a pound of loaf sugar
• the strained juice and grated rind of half a lemon
• half an ounce of gelatine
• two table-spoonfuls of boiling water
• three or four drops of almond flavouring
• three or four drops of cochineal to colour it

Method

1. 1

   Boil rhubarb with water, sugar, and lemon until soft.

2. 2

   Dissolve gelatine in boiling water and stir into rhubarb.

3. 3

   Pour into a mould and set in a cool place.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 167. The excerpt below is the record exactly as published.

Rhubarb Mould for dinner to-morrow. Wash (this time of the year), skin, and cut into short lengths as much rhubarb as wiij o 210 A YEAR'S COOKERY. (ill a quart basin. Boil this gently with a gill of water, a pound of loaf sugar, and the strained juice and grated rind of half a lemon. Stir it occasionally, to prevent burning, until it has fallen. Soak half an ounce of gelatine in water while the rhubarb is boiling, then dis¬ solve it with two table-spoonfuls of boiling water. Stir it into the rhubarb, beat it briskly for a minute or two, and add three or four i drops of almond flavouring, and three or four drops of cochineal to colour it

Cook this with the app: pantry check, scaling, and the assistant.