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Lemon and Rhubarb Jam
From Cassell's dictionary of cookery, 1892
Serves 3
Use quickly as it does not keep well.
Presented as published in 1892. 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
657Calories
3 gProtein
163 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories657 kcal
Protein3 g
Carbohydrates163 g
Fiber5.8 g
Sugars154 g
Total Fat3.3 g
Saturated Fat0.3 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol0 mg
Sodium10 mg
Potassium609 mg
Calcium199 mg
Iron0.8 mg
Magnesium38 mg
Phosphorus51 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A9.9 mcg
Vitamin E1.8 mg
Vitamin K55 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate17 mcg
Choline15 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 823. The excerpt below is the record exactly as published.
Lemon and Rhubarb Jam. — Rhubarb jam is very much improved if flavoiired with lemon-rind. Wipe the rhubarb very dry — if old, it must be skinned — cut it into small pieces, and weigh it. AUow a pound of sugar, the rind of half a large lemon, chopped small, and half an ounce of bitter almonds to each pound and a quarter of rhubarb
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