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Rhubarb Mould

A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.

A historical recipe

The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.

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

Source and licence

From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). 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.

Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "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.

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Ingredients

Method

  1. 1 bundle Rhubarb--3d.
  2. 6 oz.
  3. Sugar--1 1/2d.
  4. 1/4 lb.
  5. Sago 1/2 pint Water--1 1/2d.
  6. Wipe and cut up the rhubarb and put it on to boil with one gill water, and boil for about ten minutes.
  7. Wash the sago and soak it in one gill warm water, then add to the rhubarb.
  8. Stir in also the sugar, and boil for about ten minutes or longer, stirring constantly.
  9. Pour into a basin or mould which has been dipped in cold water, and stand away till cold and firm, then turn out and serve.
  10. A little boiled custard is a great improvement to this dish.