Historical Norwegian recipe for rhubarb cordial from 1900. Rhubarb stalks are cooked out in a little water (about 2.5 dl), the juice is strained, and 250 g of sugar is added for each liter of juice. Filled hot into bottles that are corked and sealed with wax.
Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 288 (falt i det fri)
Fra «Kogebog for skole og hjem» (1900) av Henriette Schønberg Erken og Caroline Steen. En enkel, lite søt rabarbersaft der stilkene kokes ut i minimalt med vann. «Crushed» viser til grovt, knust sukker.
Clean the rhubarb
Peel the membrane off the rhubarb stalks and cut them into pieces about two fingers thick.
Cook out the juice
Put the stalks over the heat with 1/4 liter of water, or just enough to barely cover the bottom of the pot. Cook the stalks thoroughly and strain off the juice.
Boil the juice with sugar
For each liter of juice, use 250 g of sugar (preferably coarse). Boil the juice and sugar together and skim off.
Fill into bottles
Pour the cordial immediately into clean, dry and warm bottles, cork and seal them with wax.
1/4 l vann er angitt som 2,5 dl. «Crushed» er beholdt og forklart som grovt sukker. Mengden rabarber er ikke oppgitt i originalen og står som null. Fremgangsmåten er delt i trinn.
Original 1900 recipe
Verbatim from the 1900 edition of the Cookbook for School and Home (Erken & Caroline Steen).
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