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Rhubarb and Fig Preserves
From Lessons in cooking through preparation of meals, 1912
Serves 7
Presented as published in 1912. 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
581Calories
3 gProtein
148 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories581 kcal
Protein2.9 g
Carbohydrates148 g
Fiber7.1 g
Sugars137 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium44 mg
Potassium917 mg
Calcium252 mg
Iron0.9 mg
Magnesium44 mg
Phosphorus47 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A18 mcg
Vitamin E0.8 mg
Vitamin K79 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate22 mcg
Choline20 mg
Caffeine0 mg
Water299 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 179. The excerpt below is the record exactly as published.
Rhubarb and Fig Preserves Cut 4 pounds rhubarb into inch pieces and i lb. figs into strips. Add the juice and grated rind of 2 lemons, ^ lb. candied orange peel
Cook this with the app: pantry check, scaling, and the assistant.