Rhubarb Conserve
From Blue Ribbon cook book, 1905
Presented as published in 1905. 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
8921Calories
36 gProtein
2301 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories8921 kcal
Protein36 g
Carbohydrates2301 g
Fiber65 g
Sugars2163 g
Total Fat11 g
Saturated Fat1.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium211 mg
Potassium9426 mg
Calcium2030 mg
Iron14 mg
Magnesium430 mg
Phosphorus765 mg
Zinc3.9 mg
Copper1.9 mg
Manganese5 mg
Vitamin D0 mcg
Vitamin C400 mg
Vitamin A131 mcg
Vitamin E6.2 mg
Vitamin K547 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)10 mg
Folate269 mcg
Choline196 mg
Caffeine0 mg
Water2170 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 73. The excerpt below is the record exactly as published.
Rhubarb Conserve—4 pounds rhubarb, 4 pounds sugar, 1 pound raisins, 2 oranges, 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.