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Rhubarb and Pineapple
From The Rural cook book, 1907
Serves 6
Rhubarb taste disappears.
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
132Calories
0 gProtein
34 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories132 kcal
Protein0.1 g
Carbohydrates34 g
Fiber0.1 g
Sugars34 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.5 mg
Potassium17 mg
Calcium4.5 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus0.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1 mcg
Choline0.5 mg
Caffeine0 mg
Water7.5 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 Pineapple. — The following rule (or canning is a decided JTHprovement upon pineapple alone, and the rhubarb taste disappears. Chop and cook equal parts of pineapple and rhubarb, and add a cupful of sugar for each pint jar
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