Baked Rhubarb Pudding
A historical recipe from The story of Crisco, by Marion Harris Neil (1913).
A historical recipe
The story of Crisco, by Marion Harris Neil (1913). Project Gutenberg eBook #13286.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Possible health benefits
General information, not medical advice.
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Lemon
High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of protein · 1.1 g per 100 g, 15% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 2 cupfuls flour 1/2 teaspoon salt 2 bundles rhubarb 1/2 cupful Crisco 1 lemon 6 tablespoonfuls brown sugar Water 1/2 cupful granulated sugar Put granulated sugar into small saucepan over fire, and when brown, coat inside of plain pudding mold with it.
- Sift, flour, salt, and baking powder together, rub Crisco finely into it, then mix whole to a smooth paste with cold water.
- Turn out on a floured board, cut off one-third of it, and put one side for the lid.
- Roll out remainder until twice the circumference of the top of the mold, then drop gently into mold, pressing evenly against sides.
- Fill center with rhubarb, cut in pieces an inch long.
- Add grated rind and strained juice of half of the lemon, brown sugar and 3 tablespoonfuls water.
- Roll out pastry that was put on one side, wet edges of it, lay it on top.
- Cover with a piece of greased paper, and bake in moderate oven one hour.
- Turn out and serve with hot milk.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Grater
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Sieve
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Rolling pin