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Baked Rhubarb
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
434Calories
2 gProtein
110 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories434 kcal
Protein2 g
Carbohydrates110 g
Fiber4 g
Sugars103 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium10 mg
Potassium649 mg
Calcium194 mg
Iron0.5 mg
Magnesium27 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A11 mcg
Vitamin E0.6 mg
Vitamin K66 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate16 mcg
Choline14 mg
Caffeine0 mg
Water210 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 98. The excerpt below is the record exactly as published.
Baked Rhubarb 1 cupful rhubarb % cupful sugar
Cook this with the app: pantry check, scaling, and the assistant.