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Rhubarb with Apples

Marmalade of raw rhubarb and cooked, strained apple pulp with 625 g sugar; cooked to a smooth mass and filled hot into jars. The quantities for rhubarb and apples are missing in the original print.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 598 (falt i det fri)

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About the dish

A blended marmalade in which apple pulp gives body and jelling power to the tart rhubarb. Erken recommends a cognac-dipped linen cloth and paraffin as a preserving seal, a common technique before screw-top lids became common.

How to make it

  1. 1

    Cook the apple pulp

    Wash the apples, cut them up without peeling, and cook them with half a deciliter of water until tender. Press the pulp through a fine-mesh sieve.

  2. 2

    Cook the marmalade

    Mix the apple pulp with cleaned, finely cut rhubarb and the sugar. Cook, stirring, until the water has evaporated and the marmalade is smooth.

  3. 3

    Fill the jars

    Fill the marmalade hot into dry, warm jars. Cover once it is cold.

  4. 4

    Historical seal

    Erken suggests laying a linen cloth dipped in cognac over the marmalade and melting a thin layer of paraffin on top.

Changes from the original

The quantities for rhubarb and apples are missing in the printed text (the figures have dropped out) and are given as unknown. Hair sieve replaced with fine-mesh sieve; the paraffin layer kept as a historical note.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 719)~71% of the text changedremovedadded
kg ½ kg. rå rabarber (mengden mangler i originaltrykket). kg rabarbra ½ kg. kokte, pressede epler (mengden mangler i originaltrykket). 625 g gr. sukker. 0,5 dl vann (til eplene). Vask eplene, skjær dem opp uten å skrelle De vaskede, uskrelte epler skjæres op og kok dem koker med en halv desiliter ½ del. vann til de er møre. Press massen gjennom en finmasket sil.. Bland eplemassen med møre, presses gjennem hårsigt. Eplemassen tilsettes den rensede, smått oppskåret rabarber opskårne rabarbra og sukkeret. Kok sukkeret, koker under omrøring omrøren til vannet er fordampet og marmeladen er jevn.. Fyll marmeladen jevn. Marmeladen fylles varm i tørre, varme glass. Bind over Overbindes når den marmeladen er kald.. Erken foreslår å kold. Man kan legge en linklut linklut, dyppet i konjakk konjakk, over marmeladen og herpå smelte et tynt lag parafin over. parafin.

Note on Modernised

Mengdene for rabarber og epler mangler i den trykte teksten (tallene er falt ut) og er oppgitt som ukjente. Hårsil erstattet med finmasket sil; parafinlaget beholdt som historisk merknad.

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Frequently asked questions

Do the apples need to be peeled?
No. In the original recipe the apples are washed and cooked unpeeled with a little water until tender, then pressed through a hair sieve (fine sieve). Skins and cores are strained out.
How much sugar and how long does the marmalade cook?
625 g sugar to the stated quantities of raw rhubarb and cooked, strained apple pulp. The mixture is cooked, stirring, until the water has evaporated and the marmalade is smooth, allow about an hour total including cooking the apples.
How is the marmalade stored?
It is filled hot into dry, warm jars and covered only once it is cold. Erken also suggests laying a linen cloth dipped in cognac over the marmalade and melting a thin layer of paraffin on top.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 598.

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