Rhubarb Conserve
From Council cook book, 1908
Presented as published in 1908. 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
6594Calories
39 gProtein
1546 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories6594 kcal
Protein39 g
Carbohydrates1546 g
Fiber45 g
Sugars1472 g
Total Fat64 g
Saturated Fat5.2 g
Monounsaturated Fat36 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol0 mg
Sodium189 mg
Potassium5494 mg
Calcium1704 mg
Iron8.6 mg
Magnesium505 mg
Phosphorus773 mg
Zinc5.3 mg
Copper1.6 mg
Manganese5.8 mg
Vitamin D0 mcg
Vitamin C127 mg
Vitamin A81 mcg
Vitamin E33 mg
Vitamin K465 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.8 mg
Niacin (B3)8.9 mg
Folate161 mcg
Choline158 mg
Caffeine0 mg
Water1510 g
As published
This recipe was extracted from Council cook book (1908), page 56. The excerpt below is the record exactly as published.
Rhubarb Conserve. Chop fine three and one-half pounds rhubarb, add three pounds sugar, grated rind and juice of two lemons, and set to cook. When the sugar is melted and the, mixture is boiling, add one-fourth pound blanched almonds, one-fourth pound candied orange peel, shredded very fine
Cook this with the app: pantry check, scaling, and the assistant.