Citations:
1962Washington Post, Times Herald (Aug. 9) “Old-Time Recipe Still Scores Hits” p. C16: A fine way to preserve summer fruits is the century-old method called pot pourri or rumtopf or fruit crock. It’s an assortment of fruits mellowed in liquor and sugar in a stone crock for several months to “ripen.” 1972 Lillian Mackesy Post-Crescent (Appleton, Wisconsin) (Nov. 19) “Holiday Menu” p. C1: The Rumtopf (fruit melange…) and Quiche…are easily made, but the lovely meringue and cranberry cream Vacherin…takes a little more loving care. 2004 Marlene Parrish The Plain Dealer (Cleveland, Ohio) (June 2) “Yum! Rum and berries create a syrupy treat come winter”: If it’s late spring, it’s time to start a Rumtopf, the German word for rum pot. You store it for fall or winter use.