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Rhubarb and Fig Marmalade
From The Toronto Cook Book, 1915
Serves 9
Presented as published in 1915. 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
668Calories
2 gProtein
171 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories668 kcal
Protein2.4 g
Carbohydrates171 g
Fiber5.7 g
Sugars162 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium11 mg
Potassium731 mg
Calcium199 mg
Iron0.8 mg
Magnesium35 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A14 mcg
Vitamin E0.6 mg
Vitamin K61 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate20 mcg
Choline16 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 168. The excerpt below is the record exactly as published.
Rhubarb and Fig Marmalade Wash, peel and dry four pounds of rhubarb; add one pound of figs, chopped fine, put in earthen jar and add three pounds of sugar; strain juice of two lemons and half a cup of water
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