ComPOTE FOR BISMARCK RHUBARB

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894

Source: Fancy ices
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

one pint of water coloured a pretty red colour with Marshall’s Liquid Carmine ↝ Water, tap [Tap water]
six ounces of Marshall’s Cane Sugar ↝ Sugar cane beverage [Fruit drinks]
some well-washed rhubarb that has been cut up in lengths of about two inches ↝ Rhubarb, raw [Fruits and Fruit Juices]
Brown & Polson’s Corn Flour that is mixed with a little strained lemon juice ↝ Flour, rice, brown [Cereal Grains and Pasta]
a little strained lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (7)

Put the coloured water in a stewpan with the sugar.
Bring to the boil.
Add the well-washed rhubarb cut into two-inch lengths.
Cook carefully until tender.
Take up the rhubarb.
Thicken the syrup with Brown & Polson’s Corn Flour mixed with a little strained lemon juice, to the consistency of cream.
Set aside until cold.

Original Text

ComPOTE FOR BISMARCK RHUBARB.—Take one pint of water coloured a pretty red colour with Marshall’s Liquid Carmine, and put it in a stewpan with six ounces of Marshall’s Cane Sugar; bring it to the boil and add to it some well-washed rhubarb that has been cut up in lengths of about two inches; cook carefully until tender; then take up and thicken the syrup with Brown & Polson’s Corn Flour that is mixed with a little strained lemon juice, making it to the consistency of cream; set it aside till cold, then use.

Notes

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