Ingredients
- 3 pints water that has been freshly boiled
- 1 gallon allow 2 pounds powdered sugar
- 2 pounds powdered sugar
Directions
1
Bruise down 3i- pounds rhubarb, cover it with 3 pints water that has been freshly boiled and cooled ; let soak for a week, stirring occasionally. Strain through a jelly bag and measure the juice. To 1 gallon allow 2 pounds powdered sugar. Bottle loosely when the sugar is dissolved, and if it does not ferment any more, cork tightly.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
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