Rhubarb Pudding
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 256. The excerpt below is the record exactly as published.
RHUBARB PUDDING— Butter a basin which will hold 1^ pints, and line it with good suet crust rolled out to the thickness of I inch. Fill it with rhubarb which has been stewed for ^ hour with a little moist sugar and the rind of half a lemon. Cover the pudding with pastry, rolled out to the same thickness as the sides, pinch the edges securely, tie in a cloth, and boil 2 hours
Cook this with the app: pantry check, scaling, and the assistant.