Thursday, October 25, 2018

Rhubarb Fool (1863)

"Boil a quart or more of rhubarb, nicely peeled, and cut into pieces an inch long.  Push pulp through a sieve, sweeten, and let it stand to cool. 

"Put a pint of cream, or new milk. into a stew-pan with a stick of cinnamon, a small piece of lemon-peel, a few cloves, corriander-seeds, and sugar to taste. Boil 10 minutes. 

"Beat up the yolks of 4 eggs with a little flour. Stir it into the cream, and set it over the fire until it boils, stirring all the time. Remove, and let it stand till cold.

"Mix the rhubarb and cream together, and add a little grated nutmeg.

"("Fool" is a dish of crushed fruit with shipped cream and sugar. The name comes from the French word "fouler" which means "to crush.")

Another "Lost" Rhubarb Recipe
Rhubarb Vinegar (1820)

(Origin - "Civil War Recipes - Receipts from the Pages of Godey's Lady's Book" compiled and edited by Lily May Spaulding and John Spaulding.)

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