Stewed Rhubarb
From The book of plain cooking, 1904
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 47. The excerpt below is the record exactly as published.
Stewed Rhubarb Strip and wash the rhubarb, and cut into slices about an inch or an inch and a half long, and place in a stew jar with sufficient water to cover, some moist sugar
Cook this with the app: pantry check, scaling, and the assistant.