Scalloped Rhubarb or Pieplant
From The home cook book, 1905
Serves 6
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 153. The excerpt below is the record exactly as published.
SCALLOPED RHUBARB OR PIEPLANT For this breadcrumbs may be used or slices of bread but- tered. If you use breadcrumbs allow two tablespoons of melted butter to a cup of fine crumbs. Cut rhubarb into small cubes or dice and in a pudding dish spread a layer of the but- tered bread or breadcrumbs. Over this put a layer of the rhubarb dice, a plentiful sprinkling of sugar, and, if you like their addition, a few stoned raisins. Repeat the layer of bread and the layer of rhubarb and sugar until you com- plete your dish, and have a bread layer on top. Pour in enough boiling water
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