Skip to content

Rhubarb Sugar

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. Its words name: preserving or pickling. Check current food-safety guidance before following this.

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.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Method

  1. Preparation: Skin the rhubarb, cut into small pieces, bring slowly to boil in a little water, stirring constantly until it thickens.
  2. Add sugar, fill it into jars and close them up tightly.
  3. No.
  4. 83—SAUERKRAUT.
  5. Firm, white cabbage heads Salt Pepper-corns Preparation: Remove the bad outer leaves, cut the cabbage in halves, cut out the heart, slice the cabbage in fine shreds and put into a clean barrel or stone jar.
  6. First place whole cabbage leaves over the bottom of the jar or barrel, pack on a layer of sliced cabbage, strew it with salt and pepper-corns, pack on another layer and so on until the cabbage is all used up.
  7. Stamp it down firmly so the liquor will cover the cabbage, then cover it with a clean piece of white muslin, a board and a stone to hold it down.
  8. Look after it occasionally and clean the cloth, board and stone.
  9. After the cabbage has fermented enough, which you will know by its sour odor, put it into a cool place.
  10. No.
  11. 84—PARSLEY.
  12. Green parsley Salt Preparation: Wash the parsley, cut off the stems and wipe dry.
  13. Pack in layers with salt into jars, close the jars tightly and keep them like preserves.
  14. Remarks: When using, soak in water to take out some of the salt and close the jar well every time.
  15. No.
  16. 85—TO KEEP RED AND WHITE CABBAGE.
  17. Cabbage heads Paper Twine Preparation: The cabbage heads must be firm.
  18. Remove all bad leaves, tie the heads in paper and hang them up in the cellar.
  19. They will keep all winter.
  20. No.
  21. 86—PARSLEY, CARROTS, CELERY AND BORAGE FOR THE WINTER.
  22. Firm parsley roots Firm carrots Firm borage Firm celery roots Fine, dry sand Preparation: The sand must be fine and dry.
  23. Pour it into the cellar on the cement floor or into a box.
  24. Cover each vegetable with it.
  25. In this way they will keep all winter.
  26. No.
  27. 87—TO PRESERVE PEARL ONIONS.