Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration X. Frugt, s. 66 (falt i det fri)
Fill the bottles
Trim the stalks, cut them into pieces 2–3 fingers thick and rinse them. Put them in wide-necked bottles.
Pour on water
Pour over boiled, cold water. Cork and seal with wax, and store in a cool place.
Note
Note: rhubarb bottled without sugar or heat treatment keeps poorly. Store it cool and use it quickly.
1904 edition
Historic source edition of the Big Cookbook.
Velg to forskjellige utgaver for å se en sammenligning.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!