{"id":7868,"slug":"rhubarb-and-orange-marmalade","title":"RHUBARB AND ORANGE MARMALADE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three pounds of pie plant","three oranges","two cups of sugar","the grated rind of one orange","three pounds of granulated sugar"],"ingredients_norm":["pie plant","orange","sugar","rind of orange","granulated sugar"],"steps":["Cut three pounds of pie plant into small pieces (unpeeled).","Peel three oranges and cut into small pieces.","Put with this two cups of sugar and the grated rind of one orange.","Let stand overnight.","Cook until clear, stirring often.","Then add three pounds of granulated sugar heated in oven.","Cook until clear; ten to twenty minutes.","Pour into jelly glasses and cover with paraffin."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w102:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"771a6e764e72f0d252648d637684ceb2058152aa67f0a26ac8925b61c78d96e1","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/rhubarb-and-orange-marmalade"}