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Rhubarb

A historical recipe from The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922).

A historical recipe

The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Project Gutenberg eBook #63883.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Digitised by Project Gutenberg, eBook #63883 (https://www.gutenberg.org/ebooks/63883). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by the book is about German cookery (Cooking, German); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. Preparation: Skin the rhubarb, cut into small pieces and pack into jars or bottles.
  2. Close them well and boil in a covered wash boiler with a tray or cloth on the bottom for 45 minutes.
  3. The water is put into the boiler cold and must be ½ inch above the jars or bottles.
  4. When they are cooled off, take them out, test the covers, treat them as in No.
  5. 1.
  6. Before using the contents, put sugar in and boil it a little, then serve cold.
  7. No.
  8. 82—RHUBARB MARMALADE.