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Rhubarb and Fig Jam
From Cookery for every household, 1914
Serves 12
Presented as published in 1914. 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
715Calories
3 gProtein
184 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories715 kcal
Protein2.8 g
Carbohydrates184 g
Fiber7.9 g
Sugars171 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium12 mg
Potassium718 mg
Calcium212 mg
Iron1.3 mg
Magnesium46 mg
Phosphorus48 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A8 mcg
Vitamin E0.6 mg
Vitamin K50 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate16 mcg
Choline10 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 761. The excerpt below is the record exactly as published.
Rhubarb and Fig Jam 4 lbs. rhubarb. I 4 lbs. preserving sugar. 1 lb. dried figs. | 6 to 8 oz. candied peel.
Cook this with the app: pantry check, scaling, and the assistant.