Baked Rhubarb
From The Common sense recipe book, 1898
Very nice served hot as a vegetable, or cold as a dessert.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
774Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (15 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Sugars201 g
Total Fat0.6 g
Sodium2 mg
Potassium4 mg
Calcium2 mg
Iron0.1 mg
Magnesium0.6 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 42. The excerpt below is the record exactly as published.
three bunches rhubarb. Dredge with flour, and put in, baking dish with one large cup sugar
Cook this with the app: pantry check, scaling, and the assistant.