Rhubarb Pudding.
A dish that gets its character from five-cent loaf of baker’s bread and sugar.
contains glutencontains dairy
Ingredients
US
Metric
- 1/2 a five-cent loaf of baker’s bread
- 1/2 pint of rhubarb, generous measure
- 1-1/2 gills of sugar
- 3 tablespoonfuls of butter
Make it lactose-friendly
- 3 tablespoonfuls of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Have the butter soft. Cut the bread in thin slices, and spread the butter on it; then dip it in cold water. Have the rhubarb peeled and cut in thin slices before measuring. Put a layer of bread in a pudding dish, then a layer of rhubarb. Sprinkle half the sugar over this; then put in another layer of bread, rhubarb, and sugar. Finish with a layer of bread. Cover the dish and steam for one hour; then take the dish from the steamer, remove the cover, and bake the pudding until it turns a delicate brown,—about twenty minutes. Serve with a hot sauce.
Nutrition (estimated, per serving)
| Calories | 144 |
|---|---|
| Protein | 1.2 g |
| Fat | 12.4 g |
| Carbs | 8.3 g |
| Fiber | 2.2 g |
| Sodium | 7 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States