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Rhubarb Conserve
From The Monmouth Baptist ladies' cook book, 1907
Serves 14
Delicious with cold meat or for cake filling.
Presented as published in 1907. 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
720Calories
3 gProtein
182 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories720 kcal
Protein2.6 g
Carbohydrates182 g
Fiber4.4 g
Sugars173 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol16 mg
Sodium19 mg
Potassium591 mg
Calcium161 mg
Iron0.9 mg
Magnesium29 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A12 mcg
Vitamin E0.5 mg
Vitamin K50 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate19 mcg
Choline19 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 125. The excerpt below is the record exactly as published.
RHUBARB CONSERVE. Mrs. H. W. Dredge. Cut hve pounds rhubarb into pieces and cover with five pounds sugar and let stand over night. In the morning pour boiling water over one and one -half pound chopped figs and add to the pieplant with the grated rind and juice of two lemons
Cook this with the app: pantry check, scaling, and the assistant.