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Preserved Rhubarb
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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
458Calories
3 gProtein
115 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories458 kcal
Protein3 g
Carbohydrates115 g
Fiber6.1 g
Sugars104 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium18 mg
Potassium974 mg
Calcium294 mg
Iron0.8 mg
Magnesium42 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A17 mcg
Vitamin E0.9 mg
Vitamin K99 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate24 mcg
Choline21 mg
Caffeine0 mg
Water434 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 622. The excerpt below is the record exactly as published.
Preserved Rhubarb ( Conserve de Rhubarbe ) Two cups water and two cups sugar, cook about ten minutes; add one and a half quarts rhubarb
Cook this with the app: pantry check, scaling, and the assistant.