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.)

Rhubarb Vinegar (1820)

• 15 rhubarb stalks
• 5 gallons water
• 9 lbs coarse brown sugar
• 1/2 cup yeast (or 1/2 yeast cake)

Pound and crush the rhubarb with a potato masher, add water, and let stand for 24 hours. Strain into a 10-gallon keg, add the sugar and yeast, stir well, and place the keg in a spot where the temperature will NOT fall below 65 degrees.

Stir occasionally, and in 30 days,strain the liquid from the dregs, rinse out the keg thoroughly, return the liquid to the keg, and allow to stand until the contents will be vinegar.  Should be in about 2 weeks. 

(Origin - "California Mission Recipes" by Bess A. Cleveland. Published by the Charles E. Tuttle Company, 1965.)

More "Lost" Dressings and Condiments

Tomato Chutney (1932)
Hot Dandelion Dressing with Bacon (1946)

Brown Derby Old-Fashioned French Dressing (1959)