{"id":4507,"date":"2025-06-06T10:41:34","date_gmt":"2025-06-06T10:41:34","guid":{"rendered":"https:\/\/vrhistory.blueray.ee\/?p=4507"},"modified":"2025-06-11T16:12:42","modified_gmt":"2025-06-11T16:12:42","slug":"a-taste-of-time","status":"publish","type":"post","link":"https:\/\/vrhistory.blueray.ee\/lv\/a-taste-of-time\/","title":{"rendered":"A Taste of Time"},"content":{"rendered":"<h2 data-start=\"0\" data-end=\"76\"><span style=\"color: #800080;\"><strong data-start=\"0\" data-end=\"33\">RABARBERI MAGUSTOIT KIRSSIDEGA<\/strong><\/span><\/h2>\n<p data-start=\"0\" data-end=\"76\"><em data-start=\"36\" data-end=\"76\">1938. aasta serveering<\/em><\/p>\n<p data-start=\"78\" data-end=\"203\"><strong data-start=\"78\" data-end=\"94\">KOOSTISOSAD<\/strong><br data-start=\"94\" data-end=\"97\" \/>1kg rabarbrit, 100-200g suhkrut, 16 lehte kalaliimi, 1 kl kividest puhastatud kirsse ja veidi marjamahla.<\/p>\n<p data-start=\"205\" data-end=\"399\">Rabarbrid koorida ja l\u00f5ikuda t\u00fckkideks. Keeta 1-2 kl vee ja antud suhkruga umbes 10 min, et nad oleksid pehmed, kuid ei laguneks. Siis t\u00f5sta rabarbrid vahulusikaga leemest v\u00e4lja.<\/p>\n<p data-start=\"401\" data-end=\"634\">Leemele lisandada marjamahla ja kalaliim, mis on pestud k\u00fclmas vees ning sulatatud kuumas vees. Rabarbrit\u00fckid asetada \u00fches kirssidega maguss\u00f6\u00f6gi-klaasidesse, valada leem peale ja lasta tarduda.<\/p>\n<p data-start=\"636\" data-end=\"658\" data-is-last-node=\"\" data-is-only-node=\"\">S\u00fc\u00fca r\u00f5\u00f5sa piimaga.<\/p>\n<p data-start=\"0\" data-end=\"76\"><strong data-start=\"0\" data-end=\"33\">Rhubarb Dessert with Cherries<\/strong><\/p>\n<p data-start=\"0\" data-end=\"76\"><em data-start=\"36\" data-end=\"76\">Original 1938 recipe and serving style<\/em><\/p>\n<p data-start=\"78\" data-end=\"203\"><strong data-start=\"78\" data-end=\"94\">Ingredients:<\/strong><br data-start=\"94\" data-end=\"97\" \/>1 kg rhubarb, 100\u2013200 g sugar, 16 sheets of gelatin, 1 glass of pitted cherries, and a bit of berry juice.<\/p>\n<p data-start=\"205\" data-end=\"399\">Peel and cut the rhubarb into pieces. Cook with 1\u20132 glasses of water and the sugar for about 10 minutes until soft but not falling apart. Lift the rhubarb out of the liquid with a slotted spoon.<\/p>\n<p data-start=\"401\" data-end=\"634\">Add berry juice and the gelatin\u2014previously rinsed in cold water and dissolved in hot water\u2014to the remaining cooking liquid. Place the rhubarb pieces and cherries into dessert glasses, pour the juice mixture over them, and let it set.<\/p>\n<p data-start=\"636\" data-end=\"658\" data-is-last-node=\"\" data-is-only-node=\"\">Serve with fresh milk.<\/p>","protected":false},"excerpt":{"rendered":"<p>RABARBERI MAGUSTOIT KIRSSIDEGA 1938. aasta serveering KOOSTISOSAD1kg rabarbrit, 100-200g suhkrut, 16 lehte kalaliimi, 1 kl kividest puhastatud kirsse ja veidi marjamahla. Rabarbrid koorida ja l\u00f5ikuda t\u00fckkideks. Keeta 1-2 kl vee ja antud suhkruga umbes 10 min, et nad oleksid pehmed, kuid ei laguneks. Siis t\u00f5sta rabarbrid vahulusikaga leemest v\u00e4lja. Leemele lisandada marjamahla ja kalaliim, mis [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4510,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[11],"tags":[],"class_list":["post-4507","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-toila"],"jetpack_featured_media_url":"https:\/\/vrhistory.blueray.ee\/wp-content\/uploads\/2025\/06\/Rabarber.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/vrhistory.blueray.ee\/lv\/wp-json\/wp\/v2\/posts\/4507","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vrhistory.blueray.ee\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vrhistory.blueray.ee\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vrhistory.blueray.ee\/lv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vrhistory.blueray.ee\/lv\/wp-json\/wp\/v2\/comments?post=4507"}],"version-history":[{"count":5,"href":"https:\/\/vrhistory.blueray.ee\/lv\/wp-json\/wp\/v2\/posts\/4507\/revisions"}],"predecessor-version":[{"id":4530,"href":"https:\/\/vrhistory.blueray.ee\/lv\/wp-json\/wp\/v2\/posts\/4507\/revisions\/4530"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vrhistory.blueray.ee\/lv\/wp-json\/wp\/v2\/media\/4510"}],"wp:attachment":[{"href":"https:\/\/vrhistory.blueray.ee\/lv\/wp-json\/wp\/v2\/media?parent=4507"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vrhistory.blueray.ee\/lv\/wp-json\/wp\/v2\/categories?post=4507"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vrhistory.blueray.ee\/lv\/wp-json\/wp\/v2\/tags?post=4507"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}