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Eliza Acton
Creamed Spring Fruit, or Rhubarb Trifle
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Preparation info
Difficulty
Easy
Appears in
#99
Modern Cookery for Private Families
By
Eliza Acton
Published
1845
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Recipes
Contents
Method
Boil down the rhubarb with
seven
ounces
of
sugar
, after having prepared it as above, and when it is perfectly cold, but not long before it is sent to table, pour over it about
half a