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Literary
May 4, 1904
Watertown Republican
Watertown, Jefferson County, Dodge County, Wisconsin
What is this article about?
Recipe for Rhubarb Pudding: stew unpeeled rhubarb stalks with sugar and ginger, layer with bread strips in a dish, soak, then top with a cornstarch custard made from milk, sugar, and lemon rind. Serve cold.
Clipping
OCR Quality
98%
Excellent
Full Text
Rhubarb Pudding.
Cut into inch lengths four unpeeled stalks of rhubarb. Stew very gently with two tablespoonfuls of sugar and a little grated ginger. Cut a thick slice of bread into strips, put a layer in the bottom of a dish and another layer crosswise on top, pour in some of the fruit and juice, then put in another layer of bread and more fruit until the dish is nearly full. Set aside to soak.
Prepare a custard of a half-pint of milk, a tablespoonful of cornstarch, sugar and a lemon rind to taste and when thick pour over the pudding. Serve cold.
Cut into inch lengths four unpeeled stalks of rhubarb. Stew very gently with two tablespoonfuls of sugar and a little grated ginger. Cut a thick slice of bread into strips, put a layer in the bottom of a dish and another layer crosswise on top, pour in some of the fruit and juice, then put in another layer of bread and more fruit until the dish is nearly full. Set aside to soak.
Prepare a custard of a half-pint of milk, a tablespoonful of cornstarch, sugar and a lemon rind to taste and when thick pour over the pudding. Serve cold.
What sub-type of article is it?
Recipe
What keywords are associated?
Rhubarb Pudding
Stewed Rhubarb
Bread Layers
Cornstarch Custard
Literary Details
Title
Rhubarb Pudding
Key Lines
Cut Into Inch Lengths Four Unpeeled Stalks Of Rhubarb.
Prepare A Custard Of A Half Pint Of Milk, A Tablespoonful Of Cornstarch, Sugar And A Lemon Rind To Taste And When Thick Pour Over The Pudding.