Palmetto Marmalade
From Aunt Caroline's Dixieland recipes, 1922
Presented as published in 1922. 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 Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 19. The excerpt below is the record exactly as published.
PALMETTO MARMALADE Two quarts of fresh pears ground fine, Two cans of grated pineapple. Six oranges cut into small pieces, As many cups of sugar as there are cupsful of fruit.
Cook this with the app: pantry check, scaling, and the assistant.