Rhubarb and Fig Preserve

Name: Rhubarb and Fig Preserve
Ingredients: 5 pounds rhubarb; 5 pounds sugar; 1 pound figs; 2 lemons

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

9602Calories

26 gProtein

2468 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories9602 kcal

Protein26 g

Carbohydrates2468 g

Fiber60 g

Sugars2367 g

Total Fat14 g

Saturated Fat1.6 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat3.1 g

Cholesterol0 mg

Sodium122 mg

Potassium7905 mg

Calcium2184 mg

Iron9 mg

Magnesium372 mg

Phosphorus413 mg

Zinc3.3 mg

Copper1 mg

Manganese5.2 mg

Vitamin D0 mcg

Vitamin C297 mg

Vitamin A147 mcg

Vitamin E6.9 mg

Vitamin K686 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8.8 mg

Folate208 mcg

Choline170 mg

Caffeine0 mg

Water2660 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 73. The excerpt below is the record exactly as published.

Rhubarb and Fig Preserve—5 pounds rhubarb, 5 pounds sugar, 1 pound figs, 2 lemons

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