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Baked Rhubarb Sauce
From The Pattern cook-book, 1890
Serves 6
Presented as published in 1890. 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
48Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories48 kcal
Protein1.3 g
Carbohydrates11 g
Fiber2.7 g
Sugars5.8 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.2 mg
Potassium432 mg
Calcium129 mg
Iron0.3 mg
Magnesium18 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A7.5 mcg
Vitamin E0.4 mg
Vitamin K44 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate10 mcg
Choline9.1 mg
Caffeine0 mg
Water144 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 248. The excerpt below is the record exactly as published.
BAKED RHUBARB SAUCE. Proceed as in the preceding recipe, and after adding the water and sug
Cook this with the app: pantry check, scaling, and the assistant.