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Rhubarb Marmalade
From The Rural cook book, 1907
Serves 3
Nice in tarts or as filling for puddings.
Presented as published in 1907. 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
Nutrition per serving
655Calories
3 gProtein
167 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories655 kcal
Protein3.1 g
Carbohydrates167 g
Fiber6.3 g
Sugars155 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium14 mg
Potassium912 mg
Calcium268 mg
Iron0.9 mg
Magnesium39 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A15 mcg
Vitamin E0.9 mg
Vitamin K88 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate25 mcg
Choline20 mg
Caffeine0 mg
Water310 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 104. The excerpt below is the record exactly as published.
Rhubarb Marmalade.— Peel the rhubarb, and cut into pieces one-half inch long. Put into a large earthen bowl, and cover with sugar in the proportion of one pound of sugar to one quart of rhubarb. Allow this to stand over night, or 15 to IS hours. Be sure that the bowl is amply large, as there will be a flood of juice by morning. Strain off the juice and sugar into a preserving kettle ; when it begins to boil, add the rhu- barb. Boil slowly for an hour, or until the preserve assumes a deep • red color, .stirring carefully to prevent burning, and removing any scum that rises to the top. About IS or 20 minutes before removing from the fire, peel the yellow rind from one lemon, chop it fine, and add to the preserve, together with the juice of two lemons
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