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Rhubarb
From Magnet users cook book, 1920
Serves 2
Recipe by Mrs. A. B. Petrie, Guelph, Ont.
Presented as published in 1920. 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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2.6 kcal
Protein0.1 g
Carbohydrates0.6 g
Fiber0.2 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1 mg
Potassium36 mg
Calcium11 mg
Iron0 mg
Magnesium1.6 mg
Phosphorus1.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline0.8 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 69. The excerpt below is the record exactly as published.
RHUBARB. Cut rhubarb in small pieces. Pack tight in gem jars. Fill full of cold water
Cook this with the app: pantry check, scaling, and the assistant.