Dessert
Rhubarb pudding
Rhubarb pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including grease a pudding-dish and put into it a layer of bread-crumbs that have been soaked .
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From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Grease a pudding-dish and put into it a layer of bread-crumbs that have been soaked in a pint of water to which have been added the juice of a lemon and a half cupful of sugar.
- Sprinkle these crumbs with bits of butter, and put over them a thick layer of stewed rhubarb well sweetened.
- Sprinkle the top of the pudding with dry bread-crumbs dotted with bits of butter.
- Bake, covered, for half an hour;
- uncover, and bake for ten minutes longer.
Historical transcription
Source method
- 1
Grease a pudding-dish and put into it a layer of bread-crumbs that have been soaked in a pint of water to which have been added the juice of a lemon and a half cupful of sugar. Sprinkle these crumbs with bits of butter, and put over them a thick layer of stewed rhubarb well sweetened. Now add more crumbs and more rhubarb, and proceed in this manner until the dish is full. Sprinkle the top of the pudding with dry bread-crumbs dotted with bits of butter. Bake, covered, for half an hour; uncover, and bake for ten minutes longer. Eat with hard sauce, flavored with powdered nutmeg.
Nutrition pending
No invented nutrition numbers.
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