2 1/2 lb rhubarb
1 1/2 lb sugar
1/2 cup water
2 each orange, rind & juice of
Directions
Wash and skin the rhubarb and cut into small pieces; add sugar and
1/2 cup of cold water. Grate the rind of the oranges and add to the
rhubarb. Add the orange juice and cook for 30 minutes, stirring
occasionally. Pour into sterilized jars and seal. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press,
1936.
Servings: 1 servings
Lebanon County Rhubarb Jam Recipe brought to you by Recipe Ideas
Categories: Lebanese; Vegetable
The History of Recipes
Historians have traced the existence of recipes far back into the distant past, certainly as far back into history as the ancient Egyptians, and maybe further still. Interesting though that is, sadly, these old cookbooks were just primitive hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to academics is a series of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Progressing into The time of the romans around 25BC a roman called Apicius created some scripts showing how to cook the recipes enjoyed by his fellow Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and afters, something that is very familiar to us today. Additionally, he recounts how the ancient cooks were skilled in the use of many different spices and herbs, including many that are still in use today for example thyme, mint and parsley. Moving on, we find some books which date from the fourteenth century : a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the curry that appears on menues today, but instead recipes for the types of food eaten by the upper classes of those days. Later, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, including basil and rosemary. These new foods and tastes led to an explosion in manuscripts on cooking, some of which are kept safe in private collections. During the next few hundred years, the powerful and rich strove to serve up the most exotic meals, and because of this the best cooks and their collection of recipes were at a premium. However, it was during the 19th century that formal cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, testing, and recording recipes common in their social group. By the time we get to the twentieth century, cookbooks are greatly in demand mostly due to higher levels of literacy, more leisure time and having more disposable income. |
We hope you enjoy this Lebanon County Rhubarb Jam recipe.
