Rhubarb Conserve

Name: Rhubarb Conserve
Ingredients: enough rhubarb to make 1 quart; 3 cupsful of sugar; 1 lemon cut into tiny slices; 1 cupful of seeded raisins

From The junior cook book, 1920

Best when rhubarb is plentiful.

Presented as published in 1920. 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

3101Calories

14 gProtein

800 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories3101 kcal

Protein14 g

Carbohydrates800 g

Fiber32 g

Sugars614 g

Total Fat5.1 g

Saturated Fat0.9 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.3 g

Cholesterol0 mg

Sodium97 mg

Potassium4301 mg

Calcium858 mg

Iron7.8 mg

Magnesium174 mg

Phosphorus284 mg

Zinc1.4 mg

Copper0.8 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C135 mg

Vitamin A46 mcg

Vitamin E2.6 mg

Vitamin K263 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.9 mg

Folate80 mcg

Choline60 mg

Caffeine0 mg

Water962 g

As published

This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 20. The excerpt below is the record exactly as published.

RHUBARB CONSERVE Wash, peel and cut up into 1 inch pieces enough rhubarb to make 1 quart. Put in a saucepan and add : 3 cupsful of sugar, 1 lemon cut into tiny slices. Toss together till well mixed and then Put over a slow fire till sugar melts and draws juice from fruit. When there is plenty of juice in pan, increase the heat and cook till mixture has boiled 10 minutes. Add 1 cupful of seeded raisins

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