vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Canned Rhubarb
From The farm cook & rule book, 1923
Serves 4
Gooseberries may be canned in this way.
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
24Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories24 kcal
Protein1 g
Carbohydrates5.1 g
Fiber2 g
Sugars1.2 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.5 mg
Potassium327 mg
Calcium98 mg
Iron0.2 mg
Magnesium14 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A5.7 mcg
Vitamin E0.3 mg
Vitamin K33 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate7.9 mcg
Choline6.9 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 32. The excerpt below is the record exactly as published.
Canned Rhubarb Cut the rhubarb^ after washing thoroughly
Cook this with the app: pantry check, scaling, and the assistant.