How much sugar should I allow per liter of juice?

250 grams of sugar per liter of juice, either rock sugar or crushed (coarse) sugar. For 5 liters of juice that comes to 1250 grams.

How much water do the rhubarb stalks need during the boiling-out?

Only 1/4 liter of water per 5 kg of stalks. The stalks are washed, cut into small pieces and cooked over low heat until all the juice is drawn out, then strained.

How do I boil and bottle the cordial?

Combine sugar and juice in the pot and let the sugar dissolve while stirring before the juice comes to a boil. Boil 10 minutes, skim, and fill the juice hot into clean, dry, warm bottles that are corked and sealed.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 598.

Rhubarb Cordial

Rhubarb cordial: 5 kg cut stalks are boiled down with 2.5 dl water, the juice strained and measured; 250 g sugar per liter, the sugar dissolved before boiling, boiled 10 minutes, skimmed and bottled hot.

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

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About the dish

Erken's rhubarb cordial is lightly sweetened, 250 g sugar per liter of juice. Rock sugar or "crushed" sugar was common because it gave a clear cordial.

How to make it

1
Cook out the juice
Wash the stalks and cut them into quite small pieces. Put them over the heat with 2.5 dl water per 5 kg of stalks and cook over low heat until all the juice is drawn out.
2
Strain
Strain off the juice and measure it.
3
Cook with sugar
Allow 250 g sugar per liter of juice. Combine sugar and juice in the pot and stir until the sugar is dissolved before the juice comes to a boil.
4
Boil and bottle
Let the juice boil for 10 minutes, skim well, and fill it hot into clean, dry, warm bottles. Cork and seal.

Changes from the original

Units modernized (l, g, dl). "Rock or crushed" kept as a note; sealing wax on the corks mentioned as an alternative to modern airtight caps.

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 598) → 1949 (korrekturlest, s. 718)~28% av teksten endretfjernetlagt til

5 l. ~~rabarbersaft~~ rabarbrasaft 1250 gr. sukker. Stilkene vaskes, skjæres i ganske ~~smaa~~ små stykker og ~~sættes~~ settes over ~~ilden~~ varmen med ~~1/4~~ ¾ l. ~~vand~~ vann til 5 kg. stilker; koker over svak ~~ild,~~ varme til al all saft er utkokt, siles. Saften ~~maales,~~ måles, og til hver liter saft ~~tages~~ tas 250 gr. sukker — helst kandis eller crushed. Sukkeret og saften blandes i gryten, og under omrøren skal man la sukkeret smelte, før saften koker op. Koker 10 minutter, skummes og ~~fyldes~~ fylles varm ~~paa~~ på rene, tørre, varme flasker, korkes og ~~lakkes.~~ lakses.

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Frequently asked questions

How much sugar should I allow per liter of juice?: 250 grams of sugar per liter of juice, either rock sugar or crushed (coarse) sugar. For 5 liters of juice that comes to 1250 grams.
How much water do the rhubarb stalks need during the boiling-out?: Only 1/4 liter of water per 5 kg of stalks. The stalks are washed, cut into small pieces and cooked over low heat until all the juice is drawn out, then strained.
How do I boil and bottle the cordial?: Combine sugar and juice in the pot and let the sugar dissolve while stirring before the juice comes to a boil. Boil 10 minutes, skim, and fill the juice hot into clean, dry, warm bottles that are corked and sealed.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 598.

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