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Green Rhubarb Jam
From The national course in home economics, 1917
Serves 3
Recipe by Fanny Rice.
Presented as published in 1917. 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
604Calories
1 gProtein
154 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories604 kcal
Protein0.8 g
Carbohydrates154 g
Fiber2.1 g
Sugars152 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium2.5 mg
Potassium47 mg
Calcium30 mg
Iron0.3 mg
Magnesium9.3 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0.5 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.2 mcg
Choline2.6 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 255. The excerpt below is the record exactly as published.
GREEN RHUBARB JAn. Take one and one-half pounds of green rhubarb, one pound of loaf sugar, the thin rind of one-half of a large lemon, one-quarter of an ounce of bitter almonds and a little ginger
Cook this with the app: pantry check, scaling, and the assistant.