Rhubarb Conserve

Name: Rhubarb Conserve
Ingredients: four pounds of rhubarb; five pounds of sugar; one pound of seeded raisins; grated rind and juice of two lemons; an ounce and a half of candied ginger cut fine

From For the comfort of the family, 1914

Presented as published in 1914. 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

10650Calories

30 gProtein

2751 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories10650 kcal

Protein30 g

Carbohydrates2751 g

Fiber70 g

Sugars2323 g

Total Fat14 g

Saturated Fat1.9 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat2.7 g

Cholesterol0 mg

Sodium268 mg

Potassium9313 mg

Calcium1770 mg

Iron18 mg

Magnesium378 mg

Phosphorus628 mg

Zinc3 mg

Copper2 mg

Manganese5 mg

Vitamin D0 mcg

Vitamin C276 mg

Vitamin A93 mcg

Vitamin E5.2 mg

Vitamin K532 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)11 mg

Folate163 mcg

Choline122 mg

Caffeine0 mg

Water1959 g

As published

This recipe was extracted from For the comfort of the family (1914) by Josephine Story, page 18. The excerpt below is the record exactly as published.

rhubarb conserve to be made. 87 88 COMFORT OF THE FAMILY Wash and peel four pounds of rhubarb and cut stalks in inch pieces. Put in preserving kettle; add five pounds of sugar, one pound of seeded raisins, grated rind and juice of two lemons, and an ounce and a half of candied ginger cut fine

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