Raspberry and Rhubarb Jam
From Cassell's dictionary of cookery, 1892
Serves 10
Keep in a dry, airy place.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1477. The excerpt below is the record exactly as published.
Raspberry and Rhubarb Jam (an ex- cellent family preserve). — Choose sound, newly- gathered raspben'ies and well-grown juicy rhu- barb, and weigh them after the rhubarb has been pared and the ra.spben-ies have been stripped from the stalks. Take double the weight •of raspberries to that of rhubarb, and allow three pounds of powdered loaf sugar to every four pounds of fruit
Cook this with the app: pantry check, scaling, and the assistant.