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Rhubarb Beverage
From Vegetarian cookery, 1891
Serves 4
Presented as published in 1891. 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
98Calories
1 gProtein
25 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories98 kcal
Protein0.6 g
Carbohydrates25 g
Fiber1.4 g
Sugars22 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.5 mg
Potassium145 mg
Calcium46 mg
Iron0.2 mg
Magnesium8.9 mg
Phosphorus9.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A2.1 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.4 mcg
Choline3.6 mg
Caffeine0 mg
Water294 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 143. The excerpt below is the record exactly as published.
Rhubarb Beverage. Peel six or eight fine sticks of rhubarb, and boil them ten minutes in a quart of water ; strain the liquor through a sieve ; add the juice and grated rind of a lemon, and three ounces of powdered sugar
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