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Fig and Rhubarb

Name: Fig and Rhubarb
Yield: 1 servings
Ingredients: Wash two bunches of rhubarb; Put into boiler with a cupful sugar; four or five figs cut in inch pieces

From Good Things to Eat as Suggested by Rufus, 1911

Serves 1

Presented as published in 1911. 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

933Calories

2 gProtein

241 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories933 kcal

Protein2 g

Carbohydrates241 g

Fiber6.7 g

Sugars234 g

Total Fat1.3 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium6 mg

Potassium612 mg

Calcium115 mg

Iron1 mg

Magnesium41 mg

Phosphorus35 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C8 mg

Vitamin A17 mcg

Vitamin E0.4 mg

Vitamin K24 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate16 mcg

Choline12 mg

Caffeine0 mg

Water205 g

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 82. The excerpt below is the record exactly as published.

FIG AND RHUBARB— Wash two bunches of rhubarb and cut into inch pieces without peeling. Put into boiler with a cupful sugar and four or five figs cut in inch pieces

Cook this with the app: pantry check, scaling, and the assistant.