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Rhubarb Marmalade
From Mary Jane's cook book, 1916
Serves 14
A. B. C., Newton Upper Falls.
Presented as published in 1916. 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
693Calories
2 gProtein
178 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories693 kcal
Protein2.1 g
Carbohydrates178 g
Fiber4.8 g
Sugars169 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium10 mg
Potassium658 mg
Calcium184 mg
Iron0.7 mg
Magnesium30 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A12 mcg
Vitamin E0.6 mg
Vitamin K58 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate17 mcg
Choline14 mg
Caffeine0 mg
Water220 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 86. The excerpt below is the record exactly as published.
RHUBARB MARMALADE. Oranges, 6. Rhubarb, 1 quart. Sugar, l!/2 pounds. Peel the oransres, remove white rind and pits, and slice pulp and pool very fine into a preserving kettle. Add the rhubarb, cut small, and the sugar. Boil all together till of the proper consistency. Egleston Square. WILD FOX GRAPE MARMALADE. Gather fruit when full sized but not quite ripe. Wash grapes and put. on stove in a little water. Boil gently till pulp and seeds are separated, then mash through a sieve to remove skins and seeds. For each pound of pulp add % pound of sugar and boil till of proper consistency. 190 JELLIES, PRESERVES, PICKLES. APPLE MARMALADE. Sour apples, 4 pounds. Lemons, 4. Sugar, 4 pounds. Preserved ginger, 1 ounce. Water, 2 cups. Pare, core and chop fine the apples. Boil together for 5 min- utes the sugar, water, grated rind and juice of lemons, and chopped, preserved ginger. Add apples and cook slowly for 2 hours, or until fruit is clear. Fill sterilized jars while hot. RHUBARB MARMALADE. Rhubarb, 6 pounds. Figs, 1 pound. Sugar, 5 pounds. Lemons, 2
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