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Grape Fruit Marmalade
From The Portland Woman's Exchange Cook Book, 1913
Serves 10
Recipe by Mrs. Harriet Mc Arthur.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 85. The excerpt below is the record exactly as published.
Grape Fruit Marmalade. Eight rinds scrubbed and free from blemish, cut very fine. Put to soak overnight with 3 quarts water and 1 cup salt. Next morning drain and put to soak again in fresh brine, stirring occasionally. The third morning drain and wash thoroughly; then cover with cold water and cook % hour. Then pour off, cover with cold water, stand over night. Fourth morning drain well and add juice of 6 large lemons^ and 1 quart water
Cook this with the app: pantry check, scaling, and the assistant.