Pineapple and Rhubarb Preserve
From Blue Ribbon cook book, 1905
Rhubarb is good combined with oranges, lemons or gooseberries. Strawberries are delicious. Use half of each.
Presented as published in 1905. 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
9113Calories
16 gProtein
2341 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories9113 kcal
Protein16 g
Carbohydrates2341 g
Fiber33 g
Sugars2283 g
Total Fat11 g
Saturated Fat1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium95 mg
Potassium5271 mg
Calcium1583 mg
Iron5.1 mg
Magnesium225 mg
Phosphorus254 mg
Zinc2 mg
Copper0.5 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C145 mg
Vitamin A91 mcg
Vitamin E4.9 mg
Vitamin K532 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.4 mg
Folate127 mcg
Choline111 mg
Caffeine0 mg
Water1699 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 73. The excerpt below is the record exactly as published.
Pineapple and Rhubarb Preserve—4 pounds rhubarb, 5 pounds sugar, 1 pineapple
Cook this with the app: pantry check, scaling, and the assistant.