vegetarianvegangluten-freedairy-free
Rhubarb Marmalade
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 18
Presented as published in 1914. 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
- 1 lb. walnuts
- 4 lemons
- 4 lbs. rhubarb
- 6 lbs. sugar
- 1 pint water
Method
Cut fruit into 1 inch pieces.
Put in kettle with water.
Boil until soft and thick, add sugar and lemons.
Add nuts when nearly done.
Nutrition per serving
794Calories
5 gProtein
160 gCarbs
18 gFat
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 8. The excerpt below is the record exactly as published.
RHUBARB MARMALADE. 1 lb. walnuts 4 lemons 4 lbs. rhubarb 6 lbs. sugar Directions: — Cut fruit into 1 inch pieces. Put in kettle with 1 pint water
Cook this with the app: pantry check, scaling, and the assistant.