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Rhubarb and Gooseberries

A historical recipe from Successful Baking for Flavor and Texture, by Martha Lee Anderson (1937).

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A historical recipe

Successful Baking for Flavor and Texture: Tested Recipes, by Martha Lee Anderson (1937). Project Gutenberg eBook #62819.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source Public domain in the USA
Credit

From Successful Baking for Flavor and Texture, by Martha Lee Anderson (1937). Digitised by Project Gutenberg, eBook #62819 (https://www.gutenberg.org/ebooks/62819). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Ingredients 3 ingredients

  1. ⅛ teaspoon baking soda
  2. 2 cups of rhubarb
  3. ⅔ cup sugar

Method

  1. When stewing rhubarb or gooseberries, add ⅛ teaspoon baking soda for each 2 cups.
  2. This reduces the quantity of sugar required by ⅓.
  3. For each 2 cups of rhubarb or gooseberries, use ⅔ cup sugar in place of the usual cup.

Plating

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