Orange and Rhubarb Marmalade

Ingredients

• eight oranges
• five pounds rhubarb
• four pounds cut sugar

Method

1. 1

   Remove peel in quarters from eight oranges and prepare as for orange marmalade.

2. 2

   Divide oranges in sections, remove seeds and tough part of skin.

3. 3

   Put into a preserving kettle, add five pounds rhubarb, skinned and cut in one-half inch pieces.

4. 4

   Heat to boiling-point, and boil one-half hour; then add four pounds cut sugar and cut rind.

5. 5

   Cook slowly for two hours.

6. 6

   Turn into glasses.

Nutrition per serving

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 208. The excerpt below is the record exactly as published.

Orange and Rhubarb Marmalade. Remove peel in quarters from eight oranges and prepare as for orange marmalade. Divide oranges in sections, remove seeds and tough part of skin. Put into a preserving kettle, add five pounds rhubarb, skinned and cut in one-half inch pieces. Heat to boiling-point, and boil one-half hour; then add four pounds cut sugar

Cook this with the app: pantry check, scaling, and the assistant.