Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
ProofreadPage 607
Rabarber.
Rabarberen renses og deles op i 3 cm. lange stykker; den deles efter tykkelsen i 4—8 dele. Tørres ved 60° C. i ca. 6 timer.
Rhubarb (Drying)
Rhubarb is cleaned, cut into 3 cm pieces split into 4 to 8 parts depending on thickness, and dried at 60°C for about 6 hours.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 607 (falt i det fri)
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About the dish
Dried rhubarb was used for soup and compote out of season.
How to make it
- 1
Clean and cut
Clean the rhubarb and cut the stalks into 3 cm long pieces. Split each piece lengthwise into 4 to 8 parts depending on thickness.
- 2
Dry
Place the pieces on the drying tray and dry at 60°C (140 °F) for about 6 hours.
Changes from the original
The language is modernized; measurements, temperature and time unchanged.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 730
Rabarbraen renses og deles op i 3 cm. lange stykker; den deles efter tykkelsen i 4—8 deler. Tørkes ved 60° C. i ca. 6 timer.
Tidsmaskin – hva endret seg?
1914 (korrekturlest, s. 607) → 1949 (korrekturlest, s. 730)~24% av teksten endretfjernetlagt til
Community interpretations
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Frequently asked questions
- How is the rhubarb cut before drying?
- Clean the stalks and cut them into pieces of about 3 cm. Depending on thickness, each piece is split lengthwise into 4 to 8 parts, so the pieces are evenly thick and dry alike.
- What temperature and drying time are given?
- The rhubarb is dried at 60°C for about 6 hours.
- Where does the recipe come from?
- It is from Henriette Schønberg Erken's "Stor kokebok" of 1914, page 607, in the chapter on drying fruit and vegetables.
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