Rhubarb Tart

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Time
Cook: 60 min Total: 60 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
for the tart
Instructions (8)
  1. Cut the rhubarb stalks in lengths of four or five inches.
  2. Take off the thin skin from the rhubarb.
  3. If you have a hot hearth, lay the rhubarb stalks in a dish.
  4. Put over the rhubarb a thin syrup of sugar and water.
  5. Cover the dish with another dish.
  6. Let the rhubarb simmer very slowly for an hour.
  7. Alternatively, do the rhubarb in a blocktin saucepan.
  8. When cold, make into a tart, as codlin.
Original Text
Rhubarb Tart. Cut the stalks in lengths of four or five inches, and take off the thin skin. If you have a hot hearth, lay them in a dish, and put over a thin syrup of sugar and water: cover with another dish, and let it simmer very slowly an hour; or do them in a blocktin saucepan. When cold, make into a tart, as codlin.
Notes
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