Rhubarb and Pineapple Preserve

Ingredients

• 8 lbs. rhubarb
• 1 pineapple
• 5 lbs. sugar

Method

1. 1

   Wash rhubarb and cut into 1-inch pieces.

2. 2

   Boil pineapple separately for 5 hours, then mix with rhubarb and add sugar.

3. 3

   Let simmer until cooked.

4. 4

   This will make 5 quarts.

Nutrition per serving

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 347. The excerpt below is the record exactly as published.

RHUBARB AND PINEAPPLE PRESERVE.— Wash, but do not peel, 8 lbs. rhubarb, or cut in pieces about 1 inch long, and dry it; slice and cut in small pieces 1 pineapple, and boil it separately for 5^ hr,, then mix with rhubarb; add 5 lbs, sugar, and let sim- mer till cooked. This will make 5 qts. — Mrs, C. C. Chauncy, Mt. Prospect, 111. TOMATO PRESERVE.— Peel and stew 1 peck ripe tomatoes with a pt. of good vinegar, until the water is pretty well boiled COOK COUNTY COOK BOOK 507 • '^ r, \ ' ' ^ '■ . ■ ' out of them; add ^ peck ripe apples, ^ doz. lemons, 2 oz. whole ginger, 2 oz. cinnamon. Stew until all are tender, add 1 lb. sugar to each pt. of the mixture, and boil until thick, — Mrs. A. L. Lan- sing, Flossmore, 111. STRAWBERRY, RASPBERRY AND BLACKBERRY PRE- SERVES.— Pick and prepare the berries, put a lb. of sugar to a lb. of fruit. Let stand with sugar sprinkled over 4 hrs. Boil J^ hr., slowly. — Mrs. E. L. Matthews, Chicago Heights, 111. PRESERVE STRAWBERRIES WITHOUT COOKING.— After the berries are picked over put them into a stone jar, or granite kettle, and mash with a potato masher, add % lb. sugar to 1 lb. berries, and stir well, until sugar has dissolved, let stand over night, and put into sealers in the morning. This will keep for a year. — Mrs. L. E. Mason, Oak Glen, 111. BORDEAUX SAUCE RECIPE.— 4 qts. of chopped cabbage; 2 qts. of green tomatoes, sliced, 1 doz. large onions, sliced, J^ oz. of tumeric, ^ oz. of ground cloves, J^ oz. of white pepper, % of mustard seed, 2 tablespoons salt, 1% cups of sugar, lJ/2 qts. of cider vinegar. Boil slowly for 40 minutes. — Mrs. Mary Law- rence, Chicago Ridge, 111. CRAB^PLE CATSUP.— Quartered and cored, 3 lbs. crab- apples, boil with about 1 cup of water, and rub through a colander; then add 1^ lbs. sugar

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