Mo-Rubba (Guava Preserve)
From Banquets of the nations, 1911
Serves 8
Cover closely when cold.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 109. The excerpt below is the record exactly as published.
Mo-Rubba. (Guava Preserve.) Peel and quarter some ripe guavas. Steep in water for an hour. Put them in a preserving pan and just cover with water ; boil for an hour, or till in a soft mass. Strain through a jelly bag overnight. Now put the juice in the pan again and boil for fifteen minutes ; then add enough sugar to sweeten, but not to deaden altogether the tartness of the fruit. Skim carefully, add the juice of five limes
Cook this with the app: pantry check, scaling, and the assistant.