vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Rhubarb Conserve
From The Cook County cook book, 1912
Serves 9
Recipe by Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111.
Presented as published in 1912. 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
766Calories
7 gProtein
165 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories766 kcal
Protein6.9 g
Carbohydrates165 g
Fiber6.5 g
Sugars154 g
Total Fat13 g
Saturated Fat1 g
Monounsaturated Fat8 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol0 mg
Sodium8.3 mg
Potassium654 mg
Calcium205 mg
Iron1.5 mg
Magnesium88 mg
Phosphorus146 mg
Zinc1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A7.8 mcg
Vitamin E6.9 mg
Vitamin K44 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.4 mg
Folate24 mcg
Choline23 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 342. The excerpt below is the record exactly as published.
RHUBARB CONSERVE.— 3 lbs. rhubarb, peeled; 2 lemons, whole; % lb. blanched almonds. Put through coarse grinder or chop fairly fine. Add 3 lbs. sugar
Cook this with the app: pantry check, scaling, and the assistant.