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Rhubarb and Almond Marmalade
From The Rural cook book, 1907
Serves 2
Presented as published in 1907. 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
647Calories
2 gProtein
166 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories647 kcal
Protein1.8 g
Carbohydrates166 g
Fiber3.8 g
Sugars159 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium14 mg
Potassium476 mg
Calcium137 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A5.6 mcg
Vitamin E0.3 mg
Vitamin K33 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate30 mcg
Choline6.9 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 104. The excerpt below is the record exactly as published.
RhubarH and Almond Marmalade.— Cut rhubarb up very fine, and to each cupful add the pulp and juice of one orange, one teaspoonful of the grated yellow of the rind, one tablespoonful lemon juice and one and one- half cup of suga
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