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Rhubarb and Fig Conserve
From Mary Jane's cook book, 1916
Serves 13
Presented as published in 1916. 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
732Calories
2 gProtein
187 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories732 kcal
Protein2.2 g
Carbohydrates187 g
Fiber3.9 g
Sugars181 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol1.5 mg
Sodium8.8 mg
Potassium510 mg
Calcium140 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus32 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A11 mcg
Vitamin E0.5 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate20 mcg
Choline12 mg
Caffeine0 mg
Water176 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 88. The excerpt below is the record exactly as published.
RHUBARB AND FIG CONSERVE. Rhubarb, 2 quarts. Oranges, 2. Sugar, 5 pounds. Walnut meats, 1 ounce. Lemon, 1. Figs, y2 pound.
Cook this with the app: pantry check, scaling, and the assistant.