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American cookbook, 1900
Page 67
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Take them out one by one, cut them in two, take out the pulp, & some of the white of the rind, rub the pulp through a sieve, & chip or pound the rind. Save a quart to each dozen of the last water that the oranges were boiled in, put it in the preserving pan with the pulp & sugar & boil till clear, then add the rind & boil half an hour. Preserved Rhubarb Take 6 lbs of Rhubarb cut into lumps & sprinkle on it 3 lbs of powdered White sugar. Let it stand till
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Take them out one by one, cut them in two, take out the pulp, & some of the white of the rind, rub the pulp through a sieve, & chip or pound the rind. Save a quart to each dozen of the last water that the oranges were boiled in, put it in the preserving pan with the pulp & sugar & boil till clear, then add the rind & boil half an hour. Preserved Rhubarb Take 6 lbs of Rhubarb cut into lumps & sprinkle on it 3 lbs of powdered White sugar. Let it stand till
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