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RHUBARB MARMALADE (AS FRAU SCHMIDT MADE IT)

(German) - (Pennsylvania Germans)







Cut rhubarb into small pieces, put in stew-pan with just enough water
to prevent sticking fast. When cooked tender, mash fine with potato
masher, and to three cups of rhubarb, measured before stewing, add 1
cup of granulated sugar, also 1 dozen almonds which had been blanched
and cut as fine as possible, and stewed until tender, then added to
hot rhubarb and sugar. Cook all together a short time. Serve either
hot or cold. A large quantity may be canned for Winter use.
The addition of almonds gave the marmalade a delicious flavor A good
marmalade may be made by adding the juice and thinly shaved outside
peel of several lemons to rhubarb. Put all together in kettle on range
with sugar. Cook over a slow fire until proper consistency. Turn into
jars and leave uncovered until day following, when cover and seal
air-tight.











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