Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one quart of red rhubarb cut in pieces
- three cups sugar
- one cup less of sugar than you have of juice
- four oranges
- one lemon
Directions
One quart of red rhubarb cut in pieces. Four oranges, pulp and grated rind. One lemon, juice and rind. Three cups sugar. Cook all together until thick.
To make clear jelly, select perfect fruit, wash it and put in a porcelain lined kettle with water enough to cover. Cook slowly till the fruit is tender, strain through a flannel bag, measure the juice, allow one cup less of sugar than you have of juice. Warm the sugar in the oven, but do not allow it to burn. Boil the juice twenty minutes, then add the hot sugar, stir until the sugar is dis- solved, skim thoroughly and cook about ten minutes, or until it jellies when a little is dropped on a cold plate. Turn at once in glasses, let remain to settle twenty-four hours, then cover the tops with melted paraffine. Over-ripe fruit will not jelly.