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Rhubarb Jelly

A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).

A historical recipe

Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: a substance or vessel no longer considered safe. Check current food-safety guidance before following this.

Source and licence

From Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

United Kingdom. Associated with United Kingdom by the source's category: English (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.

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Ingredients

Method

  1. Rhubarb, sugar, and 1 teaspoonful powdered alum.
  2. Wash and cut the rhubarb in small pieces;
  3. wash again, and boil it over a slow fire with a breakfastcupful of water till well cooked and all the juice extracted;
  4. let it drip all night through a jelly bag;
  5. to each good 1/2 pint of juice add 1 lb.
  6. of sugar, and add the alum to the whole;
  7. stir till it comes to the boil, and let it boil for 10 minutes;
  8. pour into pots.