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Rhubarb Marmalade

Rhubarb marmalade with orange: 1 liter finely cut rhubarb, the grated zest and finely cut flesh of 6 oranges (no pith) and 750 g sugar cooked very slowly for up to 2 hours. The orange zest may be pre-cooked for 1 hour.

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

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About the dish

Rhubarb and orange was a modern, "refined" combination in 1914. Erken emphasizes that none of the white pith of the orange must be included, because it gives bitterness.

How to make it

  1. 1

    Prepare

    Clean the rhubarb and cut it fine. Grate the zest of the oranges and cut the flesh fine, none of the white pith should be included.

  2. 2

    Cook together

    Cook the rhubarb, orange zest, orange flesh and sugar very slowly for up to 2 hours, until the marmalade is smooth.

  3. 3

    Alternative

    The orange zest may also be cooked for 1 hour on its own before being mixed with the rest.

  4. 4

    Fill the jars

    Fill the marmalade hot into clean, dry, warm jars and cover once it is cold.

Changes from the original

Units modernized (liter, grams). The steps broken up and the option of pre-cooking the orange zest given as its own point.

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. 718)~81% of the text changedremovedadded
1 l l. småskårne rabarberstilker (helst røde). 6 stk appelsiner (revet stilker revet skall og finskåret fruktkjøtt, intet hvitt). kjøtt av 6 appelsiner 750 g gr. sukker. Rens rabarberen og skjær den smått. Riv skallet Den rensede, smått opskårne, helst røde rabarbra, det revne skall av appelsinene appelsincne og skjær fruktkjøttet fint – ikke noe av det hvite skal med.. Kok rabarber, appelsinskall, finskårne appelsinkjøtt og sukker — intet hvitt — samt sukkeret koker sammen — meget sakte i — inntil 2 timer, til marmeladen er jevn.. Appelsinskallet timer. Appelsinskalcet kan også kokes koke 1 time for seg selv sig, før det blandes has sammen med det øvrige.. Fyll marmeladen varm i rene, tørre, varme glass og bind over når den er kald. øvrige.

Note on Modernised

Enheter modernisert (liter, gram). Trinnene delt opp og alternativet med å forkoke appelsinskallet ført som eget punkt.

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Frequently asked questions

How long should the marmalade cook?
Everything is cooked together over low heat for up to 2 hours. Alternatively, the orange zest may be pre-cooked for 1 hour on its own before being mixed with the rest.
What ingredients are needed?
1 liter finely cut rhubarb stalks (preferably red), the grated zest and finely cut flesh of 6 oranges, without any pith, and 750 g sugar.
Why must the white pith of the orange be removed?
The recipe specifies "no pith," that is, only zest and flesh. The white membrane is bitter and would give the marmalade an off-taste.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 598.

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