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New England manuscript cookbook, 1880-1910
Page 67
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Rhubarb Marmalade 4 # rhubarb 4 oranges (juice of all & peel of 2) 4 # sugar 2 # Raisins Peel & cut rhubarb into 1/2 " pieces squeeze juice from oranges & cook peel in water till tender. Drain & scrape out white skin. Take juice from lemon. Put rhubarb in granite kettle Cook 15 min. then add sugar, orange juice & peel, lemon juice & raisins Cook slowly until thick.
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Rhubarb Marmalade 4 # rhubarb 4 oranges (juice of all & peel of 2) 4 # sugar 2 # Raisins Peel & cut rhubarb into 1/2 " pieces squeeze juice from oranges & cook peel in water till tender. Drain & scrape out white skin. Take juice from lemon. Put rhubarb in granite kettle Cook 15 min. then add sugar, orange juice & peel, lemon juice & raisins Cook slowly until thick.
Szathmary Culinary Manuscripts and Cookbooks
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