Rhubarb and Orange Jam
From Cassell's dictionary of cookery, 1892
Serves 3
Time: three-quarters to one hour from the time the jam boils. Cost: 6d. to 8d. per pound.
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 1520. The excerpt below is the record exactly as published.
Rhubarb and Orange Jam.— With a pint of rhubarb skinned, cut small, and shaken down, put three oranges, and three-quarters of a pound of loaf sugar. Peel the oranges, and cut half the rind into thin strips, as if it were to be made into marmalade. Pare the white pith from the oranges, and cut them into thin slices, carefully remo\ang the pips. Put the cut-up oranges, the rhubarb, and the requisite quantity of sugar into a preserving-pan
Cook this with the app: pantry check, scaling, and the assistant.