vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rhubarb Cream
From Vegetarian cookery, 1891
Serves 4
Presented as published in 1891. 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
567Calories
5 gProtein
46 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories567 kcal
Protein4.6 g
Carbohydrates46 g
Fiber6 g
Sugars31 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol121 mg
Sodium34 mg
Potassium787 mg
Calcium294 mg
Iron0.7 mg
Magnesium37 mg
Phosphorus101 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A12 mcg
Vitamin E0.7 mg
Vitamin K69 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate17 mcg
Choline15 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 103. The excerpt below is the record exactly as published.
Rhubarb Cream. One quart of rhubarb, peeled and cut in pieces, one pint of cream, four ounces of sugar, the thin rind of half a lemon, and a piece of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.