TO-DAY’S RECIPE
DREED APRICOT AND RHUBARB MARMALADE. One pound of dried apricots, 51h. rhubarb, 81b. sugar, one . quart water, 2oz. almonds. Wash the apricots; put them in a bowl with the water, and leave for 24 hours. Cut up rhubarb, and put in a preserving pan with 41b. of preserving sugar. Stir until sugar is dissolved, and boil for 15 minutes. Add the apricots and the water they were soaked in, and boil until quite tender. Then put in the rest of the sugar. Bring to the boil. Add the almonds (blanched and sliced), and boil steadily until it sets. Put into -dry jars, and tie down when cold.
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Bibliographic details
Manawatu Times, Volume LV, Issue 7143, 14 February 1930, Page 11
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109TO-DAY’S RECIPE Manawatu Times, Volume LV, Issue 7143, 14 February 1930, Page 11
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