Rhubarb Conserve
From Quaker recipes, 1954
Excellent to eat with cold meat or as a sweet sandwich filling.
Presented as published in 1954. 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
6121Calories
74 gProtein
768 gCarbs
320 gFat
Full nutrition (33 nutrients)
Calories6121 kcal
Protein74 g
Carbohydrates768 g
Fiber40 g
Sugars689 g
Total Fat320 g
Saturated Fat28 g
Monounsaturated Fat44 g
Polyunsaturated Fat225 g
Cholesterol0 mg
Sodium43 mg
Potassium4550 mg
Calcium1188 mg
Iron12 mg
Magnesium755 mg
Phosphorus1783 mg
Zinc13 mg
Copper5.7 mg
Manganese15 mg
Vitamin D0 mcg
Vitamin C73 mg
Vitamin A45 mcg
Vitamin E2.4 mg
Vitamin K274 mcg
Vitamin B63.2 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.3 mg
Folate64 mcg
Choline55 mg
Caffeine0 mg
Water864 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 47. The excerpt below is the record exactly as published.
RHUBARB CONSERVE 2 pounds rhubarb cut fine 142 pounds sugar Juice and grated rind of 1 1 pound English walnuts, cut lem
Cook this with the app: pantry check, scaling, and the assistant.