Rhubarb and Fig Jam

Name: Rhubarb and Fig Jam
Ingredients: 3 lbs. rhubarb; 12^ lbs. sugar; 1 lb. figs; 2 skins orange or lemon peel

From The Samaritan cookery book, 1903

Mrs. Macleod, Aharacle, Argyllshire.

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

22509Calories

18 gProtein

5815 gCarbs

23 gFat

Full nutrition (33 nutrients)

Calories22509 kcal

Protein18 g

Carbohydrates5815 g

Fiber43 g

Sugars5752 g

Total Fat23 g

Saturated Fat1.1 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat2.2 g

Cholesterol0 mg

Sodium120 mg

Potassium5361 mg

Calcium1438 mg

Iron8.7 mg

Magnesium273 mg

Phosphorus286 mg

Zinc2.7 mg

Copper1.1 mg

Manganese3.5 mg

Vitamin D0 mcg

Vitamin C224 mg

Vitamin A102 mcg

Vitamin E4.5 mg

Vitamin K420 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)6.1 mg

Folate144 mcg

Choline115 mg

Caffeine0 mg

Water1812 g

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 74. The excerpt below is the record exactly as published.

RHUBARB AND FIG JAM. 3 lbs. rhubarb. I 2^ lbs. sugar. 1 lb. figs. I 2 skins orange or lemon peel

Cook this with the app: pantry check, scaling, and the assistant.