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Ruth Salzmann Becker recipe book, mid- to late-20th century
Page 5
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Rosy Rhubarb Bake Bake this easy dessert along with an oven entree to save time and energy 1 1/2 pounds fresh rhubarb or one 20-ounce package frozen unsweetened rhubarb, cut in 1/2-inch pieces (5 cups) 8 slices slightly dry firm-textured white bread, cut in 1/2-inch cubes (4 cups) 1 1/4 cup sugar 1/4 cup butter or margarine, melted 1 1/2 teaspoons finely shredded orange peel 1 medium orange, peeled, sectioned, and cut up continued 1/4 teaspoon salt 1/2 cup flaked coconut Light cream (optional) In large bowl combine rhubarb, bread cubes, sugar, butter or margarine, 3/4 teaspoon of the orange peel, the orange sections, and salt; mix well. Turn into greased 9x9x2-inch baking pan. Combine remaining orange peel and the coconut. Sprinkle atop rhubarb mixture. Bake in 375 degree oven about 35 minutes. Serve warm with cream, if desired. Makes 8 servings. Rhubarb Custard Pie 1 cup sugar 3 tablespoons all-purpose flour 3 egg yolks 3 tablespoons frozen orange juice concentrate 2 tablespoons butter or margarine, softened 3 cups fresh rhubarb or one 13-ounce package frozen unsweetened rhubarb, cut in 1/2-inch pieces 3 egg white 1/2 cup sugar 1 p-inch unbaked pastry shell 1/2 cup chopped pecans Combine the 1 cup sugar, the flour, and 1/4 teaspoon salt. Add egg yolks, juice concentrate, and butter or margarine; beat smooth with rotary beater. continued
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Rosy Rhubarb Bake Bake this easy dessert along with an oven entree to save time and energy 1 1/2 pounds fresh rhubarb or one 20-ounce package frozen unsweetened rhubarb, cut in 1/2-inch pieces (5 cups) 8 slices slightly dry firm-textured white bread, cut in 1/2-inch cubes (4 cups) 1 1/4 cup sugar 1/4 cup butter or margarine, melted 1 1/2 teaspoons finely shredded orange peel 1 medium orange, peeled, sectioned, and cut up continued 1/4 teaspoon salt 1/2 cup flaked coconut Light cream (optional) In large bowl combine rhubarb, bread cubes, sugar, butter or margarine, 3/4 teaspoon of the orange peel, the orange sections, and salt; mix well. Turn into greased 9x9x2-inch baking pan. Combine remaining orange peel and the coconut. Sprinkle atop rhubarb mixture. Bake in 375 degree oven about 35 minutes. Serve warm with cream, if desired. Makes 8 servings. Rhubarb Custard Pie 1 cup sugar 3 tablespoons all-purpose flour 3 egg yolks 3 tablespoons frozen orange juice concentrate 2 tablespoons butter or margarine, softened 3 cups fresh rhubarb or one 13-ounce package frozen unsweetened rhubarb, cut in 1/2-inch pieces 3 egg white 1/2 cup sugar 1 p-inch unbaked pastry shell 1/2 cup chopped pecans Combine the 1 cup sugar, the flour, and 1/4 teaspoon salt. Add egg yolks, juice concentrate, and butter or margarine; beat smooth with rotary beater. continued
Iowa Women’s Lives: Letters and Diaries
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