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American cookbook, 1886
Page 108
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Rhubarb Mould Skin + cut in small pieces enough fresh young rhubarb to fill a quart measure, put it into a skillet with 2 lb of loaf sugar, the grated rind of piece of 1/2 lemon + 12 bitter almonds blanched + chopped, boil fast, skim and stir till it becomes rich marmalade, add 1/2 oz of Isinglass dissolved in 2 tablespoonfuls of boiling water, rub a mould with sweet oil (almonds) put in fruit + stand in a cool place. Serve with Devonshire cream
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Rhubarb Mould Skin + cut in small pieces enough fresh young rhubarb to fill a quart measure, put it into a skillet with 2 lb of loaf sugar, the grated rind of piece of 1/2 lemon + 12 bitter almonds blanched + chopped, boil fast, skim and stir till it becomes rich marmalade, add 1/2 oz of Isinglass dissolved in 2 tablespoonfuls of boiling water, rub a mould with sweet oil (almonds) put in fruit + stand in a cool place. Serve with Devonshire cream
Szathmary Culinary Manuscripts and Cookbooks
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