Rhubarb Sauce
From The practical cookbook, 1917
Presented as published in 1917. 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 practical cookbook (1917) by Margaret W. Howard, page 5. The excerpt below is the record exactly as published.
Rhubarb sauce. Cut rhubarb into inch lengths and put into an agate or porcelain-lined saucepan with just enough water to cover bottom. Cook until soft and sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.