Rhubarb Cake
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Serve warm for best flavor.
Presented as published in 1924. 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
871Calories
0 gProtein
225 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories871 kcal
Protein0 g
Carbohydrates225 g
Fiber0 g
Sugars226 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium8.1 mg
Calcium13 mg
Iron0.1 mg
Magnesium4.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water355 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 122. The excerpt below is the record exactly as published.
whites of two eggs sweetened with two tablespoonfuls of sugar; put it in the oven until the meringue is settled. Serve hot with whipped cream. How to Prepare the Rhubarb. Peel one bunch of rhubarb, cut it in half-inch long pieces, put it on the stove in one and a half cups of water and one cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.