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Rhubarb Tart

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

March, 1861

Cut some rhubarb into pieces an inch long, place it in a saucepan without a cover, adding chopped lemon-peel and sufficient sugar to sweeten - in water; let it simmer till reduced to a pulp; stand aside till cool. Line a flat dish with paste*, put in the rhubarb, and, before putting it into the oven, add a piece of butter the size of a walnut, and a good sprinkling of nutmeg. Serve with custard-cream.

To make the cream: Beat up two eggs with a tablespoonful of cold milk, have ready a half pint of milk boiling hot, to be poured gradually on the eggs, stirring all the time, pour backward and forward in the saucepan. If not sufficiently thickened, place on the fire for a moment, but be careful it does not boil, or it will curdle and be spoiled.

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*  I suspect that "paste" is referring to "pastry" here. Back


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