Spiced Rhubarb

Ingredients

• three pounds of rhubarb
• one cup vinegar
• two pounds and a half of sugar
• one tablespoon of cinnamon
• one tablespoon of cloves

Method

1. 1

   Put in preserving kettle and boil steadily for twenty-five minutes.

2. 2

   Put in glass jars and let cool; then seal and place away.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 178. The excerpt below is the record exactly as published.

Spiced Rhubarb Cut three pounds of rhubarb into inch pieces, add one cup vinegar, two pounds and a half of sugar, one tablespoon each of cinnamon and cloves; put in preserving kettle and boil steadily for twenty-five minutes. Put in glass jars and let cool; then seal and place away. Tomato Butter Twenty-four tomatoes, six onions; boil until tender and put through a colander, then through a sieve; now take one cup brown sugar, one cup salt, put on stove and let get hot; add one pound mustard mixed with one pint of vinegar, one cup of flour ; stir into hot tomatoes ; drop in eight finely chopped red peppers; stir in mustard and let come to boil. 340 The Toronto Cook Book Tomato Butter Ten pounds pealed ripe tomatoes, one pint white cider vinegar; stand over night and in morning drain juice off and add one quart vinegar, three pounds brown sugar, quarter teaspoon cayenne pepper, one tablespoon whole allspice, one of whole cloves, two sticks of cinnamon; put spice in muslin bag; boil three hours or less, according to thickness required. Mustard Pickles Take half a basket cucumbers, quarter basket of onions and two cauliflowers, half a pound mustard, one cup flour, two cups sugar, one small teaspoon cayenne pepper, half an ounce tumeric; mix all this with cold vinegar; pour into two quarts of boiling vinegar and let cook five minutes; take one teaspoon whole spice, mix with pickles, place in glass jars uncooked; pour over boiling salad dressing to overflowing; seal and set away. Mustard Pickles Take two hundred cucumbers to soak in brine for four or five days two cauliflowers and one quart onions in brine over night; cut cucumbers in pieces, then take three large ripe cucum- bers and six red peppers and chop fine ; scald all together in vine- gar with piece of alum; drain and add dressing as follows: Four quarts vinegar, eight cups brown sugar, fourteen tablespoons mustard, nine of flour, one ounce of tumeric and one of curry powder; boil until very smooth and thick; put in pickles while boiling hot; let stand five minutes; place in stone crock or fruit jars. French Mustard Pickle Two quarts small onions, two quarts cucumbers, two heads cauliflower and six green peppers all chopped fine; soak in salt and water separately over night. Next day drain well and scald in vinegar. Dressing — Six cups white sugar, two cups flour, half a pound mustard, one ounce celery seed, one of tumeric powder one gallon cider vinegar, stir flour and mustard to a very smooth paste with a little cold vinegar; add the rest of the vinegar, sugar, celery seed and tumeric powder; cook all together for about fifteen minutes, then pour over pickle mixture; seal while hot and keep in cool, dark place. Pickles and Relishes 341 Mustard Salad Pickle One quart green tomatoes chopped fine, one of cucumbers, one of cabbage, and one of onions chopped fine (quantities of each must be measured after being chopped) ; sprinkle with salt and let stand twenty-four hours; then place all on stove and bring to scalding heat; let stand and drain through colander, throwing away juice; now take one gallon vinegar and set on stove. Then make dressing as follows: Six cups granulated sugar, two cups of flour, one-half pound mustard, one ounce tumeric, one ounce celery seed; mix all together and cook until dressing is thick; then pour over pickles and put in jars. This dressing may be reduced to one-half the quantity, as it is too much for the amount of pickles. Mustard Pickles (Little Silver Onions) Take six quarts little silver onions, clean off skins; two quarts vinegar, one ounce allspice, half an ounce black pepper, one ounce tumeric, one ounce curry powder, two teaspoons corn- starch, one and a quarter cups salt, half a pound mustard; mix cornstarch with cold water, vinegar and mustard same way ; put on rest of vinegar and bring to boiling point, then add mustard and cornstarch very slowly so that it will not lump or cake, and boil for fifteen minutes; then put in onions and let boil one min- ute; place in jars and seal while hot. Most delicious. Beet Salad Pickle Two quarts cabbage chopped fine, two quarts boiled beets chopped fine, two cups horseradish, four cups white sugar, two tablespoons salt, two teaspoons pepper. Cover with vinegar and mix all together. Bottle tightly ready for use. Hogarth Pickles Half a peck onions, half a peck green tomatoes, one cup salt, half a gallon vinegar, three cups brown sugar, five cents worth of whole pickling spices; slice onions and tomatoes, sprin- kle with layers of salt and let stand over night ; in morning drain and throw away juice that has exuded; boil vinegar, sugar and spice together for three-quarters of an hour, and while hot strain over tomatoes and put in jars. 342 The Toronto Cook Book Green Tomatoes One peck green tomatoes, slice and sprinkle with salt; let stand over night; in morning drain and wash off, put on stove and cover with a little vinegar, let come to boiling point, then drain again; take one quart vinegar, one ounce white cloves, three pounds sugar, half an ounce white mustard seed, half an ounce black mustard seed; let come to boil, add tomatoes and cook until tender, which takes about two hours. Sweet Green Tomato Pickle Take one peck tomatoes and six onions, slice, and sprinkle with one cup salt; let stand twenty-four hours, then drain off and add two quarts water and one quart of vinegar; let come to boiling point, drain again; place in pocelain-lined kettle, take two quarts cider vinegar, three pounds brown sugar, one tablespoon cinnamon, one of cloves and one of allspice, one tea- spoon cayenne pepper; boil half an hour and bottle. Whole Sweet Green Tomato Pickle Peel nine pounds green tomatoes, leave whole, and boil in salt water for few minutes, drain and put a clove in end of each; make a syrup of three pounds brown sugar, one quart vinegar a few sticks of cinnamon; let tomatoes simmer in this for about ten minutes, then put a stick of cinnamon in each jar and seal at once. The syrup must boil about ten minutes before putting in tomatoes; then allow tomatoes to simmer for about ten minutes. Tomato Chow Chow Slice one peck green tomatoes, six green peppers, four onions, stir in one cup salt and let them remain over night. Then pour off the water, put them in a kettle with vinegar enough to cover them; one cup grated horse radish, one table- spoon cloves, one tablespoon cinnamon, o

Cook this with the app: pantry check, scaling, and the assistant.