Stewed Rhubarb

Ingredients

• one pound of fruit
• a quarter of a pint of water
• six ounces of loaf sugar

Method

1. 1

   Wash the rhubarb and cut it into three-inch lengths.

2. 2

   Make a syrup by boiling a quarter of a pint of water with six ounces of loaf sugar till clear.

3. 3

   Put in the rhubarb and simmer it very gently till it is soft without having fallen.

Nutrition per serving

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 153. The excerpt below is the record exactly as published.

Stewed Rhubarb. Cream. Cheese. Marketing. For the Day.— A pair of moderate-sized Mackerel (April 4th); two heads of Lettuce ; a half -penny worth of Beetroot ; a pennyworth of Small Salad ; two A YEAR'S COOKERY. 192 pennyworth of Watercress (half for breakfast to-morrow morning) ; a fresh Cucumber ; half a bundle of Rhubarb ; Potatoes. For To-morrow.— A tin of Preserved Lobster ; a tin of Pilchards ; Muffins (January 29th). Breakfast. — Bloaters (January 3rd); Potted Grouse (January 7th); Porridge (January 25th). Luncheon. — Boiled Veal (Note 6, May 15th) ; Boiled Hominy (February 11th). Dinner. — Mackerel, a la Maitre d’Hotel (April 15th); Beef served yesterday; Salad (March 13th). Cucumber. — A cucumber may either be sent to table dressed (that is, peeled, cut into thin slices, seasoned with pepper and salt, then covered with one or two spoonfuls of vinegar and oil) or whole, on a dish covered with a napkin. In old-fashioned country-houses one or two small onions are sometimes sliced and mixed with the sliced cucumber. Mashed Potatoes (May 12th). Stewed Rhubarb. — Wash the rhubarb and cut it into three-inch lengths. For one pound of fruit make a syrup by boiling a quarter of a pint of water with six ounces of loaf sugar

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