vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rhubarb and Orange Jam
From The Rural cook book, 1907
Serves 6
Can be varied by adding orange peel.
Presented as published in 1907. 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
553Calories
3 gProtein
141 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories553 kcal
Protein3 g
Carbohydrates141 g
Fiber7 g
Sugars132 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium7.1 mg
Potassium760 mg
Calcium202 mg
Iron0.6 mg
Magnesium36 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C108 mg
Vitamin A27 mcg
Vitamin E0.7 mg
Vitamin K44 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate64 mcg
Choline24 mg
Caffeine0 mg
Water297 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 104. The excerpt below is the record exactly as published.
Rhubarb and Orange Jam,— To a quart of cut up rhubatt, add tatlf a d^en oranges, peeled, cut up and with the pits removed, and a pound and a half of sugar
Cook this with the app: pantry check, scaling, and the assistant.