Rhubarb Water
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 272. The excerpt below is the record exactly as published.
Rhubarb Water. Boil gently seven sliced stalks of green rhubarb and a quar- ter of a pound of chopped figs or raisins in three pints of water
Cook this with the app: pantry check, scaling, and the assistant.