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Rhubarb

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Rhubarb

Ingredients

Directions

  1. Peel the rhubarb and cut it into small pieces, similar to tart preparation.

  2. Immediately place the rhubarb pieces into bottles and shake them well.

  3. Cork and seal the bottles with a bladder.

  4. Place the bottles in a pot of water over heat until they begin to boil.

  5. Remove the bottles from heat and let them cool.

  6. Dip the cork and neck of each bottle in a mixture of rosin and a little lard while hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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