Rhubarb Sauce
From Boston Cooking-School cook book, 1896
Serves 4
If baked slowly for a long time, it has a rich red color.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 24. The excerpt below is the record exactly as published.
RHUBARB SAUCE Peel or not as desired, and cut in 1-inch pieces. Put in saucepan, sprinkle generously with sugar, and add enough water to prevent rhubarb from burning
Cook this with the app: pantry check, scaling, and the assistant.