Rhubarb Conserve
From Trinity cook book, 1925
This amount should make eighteen glasses.
Presented as published in 1925. 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
11412Calories
44 gProtein
2937 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories11412 kcal
Protein44 g
Carbohydrates2937 g
Fiber80 g
Sugars2770 g
Total Fat15 g
Saturated Fat1.9 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium252 mg
Potassium11980 mg
Calcium2795 mg
Iron16 mg
Magnesium538 mg
Phosphorus889 mg
Zinc4.9 mg
Copper2.2 mg
Manganese6.8 mg
Vitamin D0 mcg
Vitamin C471 mg
Vitamin A175 mcg
Vitamin E8.6 mg
Vitamin K806 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)13 mg
Folate330 mcg
Choline250 mg
Caffeine0 mg
Water2997 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 60. The excerpt below is the record exactly as published.
RHUBARB CONSERVE Three quarts of rhubarb, cut in pieces; three quarts Franklin cane sugar; ten cents worth almonds cut in pieces; juice of two oranges and one lemon. Peel the yellow off lemon and put through meat grinder, also the orange peel and one pound raisins
Cook this with the app: pantry check, scaling, and the assistant.