Rhubarb and Oranges Preserve

Ingredients

• four pounds rhubarb
• four pounds oranges
• eight pounds sugar
• one gill cold water

Method

1. 1

   Wash the oranges, place them in a preserving-pan, cover with cold water, and boil gently for three hours.

2. 2

   Take four pounds of young rhubarb, rub the stalks in a damp towel, and cut into pieces about three inches long.

3. 3

   Cut the boiled oranges into four pieces.

4. 4

   In a preserving-pan, stir the gill of water and sugar over a slow fire until boiling, then add the rhubarb and oranges.

5. 5

   Stir again until boiling, skim well, and simmer slowly for fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 164. The excerpt below is the record exactly as published.

Four pounds rhubarb, four pounds oranges, eight pounds sugar, one gill cold water

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