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Rhubarb
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
260Calories
0 gProtein
67 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories260 kcal
Protein0.1 g
Carbohydrates67 g
Fiber0.2 g
Sugars67 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.1 mg
Potassium25 mg
Calcium7.9 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.5 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 87. The excerpt below is the record exactly as published.
Rhubarb. Take 2 bunches of rhubarb ; peel and cut into cubes. Wash in cold water ; put in saucepan with 1 tablespoon of cold water, and 1 heaping pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.