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Rhubarb
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Serve with whipped cream.
Presented as published in 1902. 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
468Calories
3 gProtein
121 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories468 kcal
Protein3 g
Carbohydrates121 g
Fiber9.6 g
Sugars105 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium18 mg
Potassium788 mg
Calcium269 mg
Iron1 mg
Magnesium42 mg
Phosphorus42 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C83 mg
Vitamin A13 mcg
Vitamin E0.8 mg
Vitamin K66 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate24 mcg
Choline22 mg
Caffeine0 mg
Water381 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 210. The excerpt below is the record exactly as published.
one pound of fresh rhubarb. Put in a baking dish with one cup of sugar, a cup of water, the thinnest possible sharing of lemon peel, and a bit of ginger
Cook this with the app: pantry check, scaling, and the assistant.