Rhubarb jelly

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration X. Frugt, s. 66 (falt i det fri)

Be the first to rate

1
Boil the rhubarb
Clean the stalks and cut them into small pieces. Put them on with cold water, just enough to cover the bottom of the pot.
2
Strain the juice
When the juice has boiled out, strain the mixture through a cloth tied over an upturned kitchen stool.
3
Boil the jelly
Add 1 kg sugar for each litre of juice. Dissolve the sugar in a little of the juice, then add the rest of the juice and the vanilla pod. Boil over low heat and skim constantly.
4
Test
The jelly is ready when a small sample on a small plate quickly sets.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

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!