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Hackensack Rhubarb Marmalade
From The Rural cook book, 1907
Serves 3
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
803Calories
2 gProtein
206 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories803 kcal
Protein2.3 g
Carbohydrates206 g
Fiber5.2 g
Sugars197 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium11 mg
Potassium745 mg
Calcium210 mg
Iron0.7 mg
Magnesium34 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A14 mcg
Vitamin E0.7 mg
Vitamin K68 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate18 mcg
Choline16 mg
Caffeine0 mg
Water242 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 104. The excerpt below is the record exactly as published.
Hackensack Rhubarb Marmalade.— Cut a pound and a half of rhubarb into inch lengths and put it in an earthen dish. Scatter over this a quarter of a pound of figs and an ounce of candied peel (both cut fine) ; over all sprinkle a pound and a quarter of sugar
Cook this with the app: pantry check, scaling, and the assistant.