Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| 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
- 5 pounds sugar 2 lemons cut the rhubarb into inch pieces
- 6 pounds sugar 1 pound raisins 2 oranges chopped boil until it jellies
- 1 pound raisins 2 oranges chopped boil until it jellies
- 6 pounds rhubarb 1 large cupful raisins 5 pounds sugar 2 lemons cut the rhubar
- 1 large cupful raisins 5 pounds sugar 2 lemons cut the rhubarb into inch piece
- 2 lemons cut the rhubarb into inch pieces
- 2 oranges chopped boil until it jellies
Directions
6 pounds rhubarb 1 large cupful raisins 5 pounds sugar 2 lemons
Cut the rhubarb into inch pieces, put with the sugar and let stand overnight. In the morning drain off the juice and boil 20 minutes good, then add the rhubarb, the raisins, stoned, lemon (juice and rind), and cook slowly for 1 hour. A little preserved ginger added just before taking up is an improvement.
Mrs. M. L. Stearns.
ORANGE CURRANT MARMALADE,
t pounds currants 6 pounds sugar
1 pound raisins 2 oranges chopped
Boil until it jellies. Very good. S- Holmes,