gluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Rhubarb Conserve
From Mary Jane's cook book, 1916
Serves 6
Presented as published in 1916. 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
498Calories
13 gProtein
114 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories498 kcal
Protein13 g
Carbohydrates114 g
Fiber8.6 g
Sugars73 g
Total Fat2.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.6 g
Cholesterol26 mg
Sodium47 mg
Potassium1347 mg
Calcium285 mg
Iron3.3 mg
Magnesium60 mg
Phosphorus161 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A15 mcg
Vitamin E0.9 mg
Vitamin K88 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate35 mcg
Choline18 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 88. The excerpt below is the record exactly as published.
RHUBARB CONSERVE. Rhubarb, 2 quarts. Orange, 1. Walnut meats, y± pound. Sugar, 2 heaping cups. Seeded raisins, y2 pound.
Cook this with the app: pantry check, scaling, and the assistant.