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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. 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. 2

    Strain

    Strain off the juice and measure it.

  3. 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. 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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 598)~82% of the text changedremovedadded
5 kg rabarberstilker (gir ca. 5 liter saft). 2,5 dl vann (til 5 kg stilker). 250 g sukker (per liter saft, kandis eller grovknust sukker). Vask stilkene og skjær dem l. rabarbersaft 1250 gr. sukker. Stilkene vaskes, skjæres i ganske små stykker. Sett dem smaa stykker og sættes over varmen ilden med 2,5 dl vann 1/4 l. vand til 5 kg stilker og kok kg. stilker; koker over svak varme ild, til all saften al saft er utkokt.. Sil saften av utkokt, siles. Saften maales, og mål den opp.. Regn 250 g sukker per til hver liter saft. Bland saft tages 250 gr. sukker — kandis eller crushed. Sukkeret og saft saften blandes i gryten gryten, og rør til under omrøren skal man la sukkeret er smeltet smelte, før saften koker opp.. La saften koke op. Koker 10 minutter, skum godt, skummes og fyll den fyldes varm på paa rene, tørre, varme flasker. Kork flasker, korkes og forsegl. lakkes.

Note on Modernised

Enheter modernisert (l, g, dl). «Kandis eller crushed» beholdt som anmerkning; lakking av korker nevnt som alternativ til moderne tette kapsler.

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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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