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Boiled Rhubarb Pudding
From The Rural cook book, 1907
Serves 2
Serve with foamy sauce.
Presented as published in 1907. 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
712Calories
22 gProtein
150 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories712 kcal
Protein22 g
Carbohydrates150 g
Fiber2 g
Sugars1.2 g
Total Fat3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.3 mg
Potassium579 mg
Calcium132 mg
Iron11 mg
Magnesium64 mg
Phosphorus219 mg
Zinc1.5 mg
Copper0.3 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C9 mg
Vitamin A5.6 mcg
Vitamin E0.3 mg
Vitamin K33 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate309 mcg
Choline6.9 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 50. The excerpt below is the record exactly as published.
Boiled Rhubarb Pudding. — Make three cups of flour into dough as for baking powder biscuit, Roll one-fourth inch thick; cover with rhu- barb that has been cut in inch pieces and scalded. Wipe dry before spreading on the crust. Sprinkle liberally with sugar and add a dash of nutmeg if desired
Cook this with the app: pantry check, scaling, and the assistant.