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Orange, Rhubarb, and Sugar Preserve
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. Chas. Kramer, Sutton, 111.
Presented as published in 1912. 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
186Calories
2 gProtein
47 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories186 kcal
Protein1.9 g
Carbohydrates47 g
Fiber4.8 g
Sugars42 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.3 mg
Potassium398 mg
Calcium94 mg
Iron0.2 mg
Magnesium21 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C98 mg
Vitamin A21 mcg
Vitamin E0.4 mg
Vitamin K7.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate56 mcg
Choline17 mg
Caffeine0 mg
Water180 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 347. The excerpt below is the record exactly as published.
oranges, rhubarb and sugar in preser
Cook this with the app: pantry check, scaling, and the assistant.