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Rhubarb and Raisin Conserve

Name: Rhubarb and Raisin Conserve
Yield: 7 servings
Ingredients: Two quarts cut rhubarb; 1 cup ‘ange juice; 2 cups seeded raisins; 3 cups of granulated sugar

From Magnet users cook book, 1920

Serves 7

Recipe contributed by Mrs. A. O. Crawford, Three Rivers, Que.

Presented as published in 1920. 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

562Calories

4 gProtein

143 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories562 kcal

Protein4 g

Carbohydrates143 g

Fiber8.3 g

Sugars92 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium26 mg

Potassium1252 mg

Calcium240 mg

Iron2 mg

Magnesium51 mg

Phosphorus83 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C34 mg

Vitamin A13 mcg

Vitamin E0.7 mg

Vitamin K75 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.4 mg

Folate30 mcg

Choline16 mg

Caffeine0 mg

Water281 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 64. The excerpt below is the record exactly as published.

RHUBARB AND RAISIN CONSERVE. Two quarts cut rhubarb, 1 cup ‘ange juice, 2 cups seeded raisins, 3 cups of granulated sugar

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