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Rhubarb Cream (Crème de Rhubarbe)
From Cookery for every household, 1914
Serves 3
Sufficient for 5 or 6 persons.
Presented as published in 1914. 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
508Calories
12 gProtein
54 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories508 kcal
Protein12 g
Carbohydrates54 g
Fiber5.4 g
Sugars41 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat0.3 g
Cholesterol80 mg
Sodium47 mg
Potassium949 mg
Calcium313 mg
Iron0.8 mg
Magnesium43 mg
Phosphorus91 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A15 mcg
Vitamin E0.8 mg
Vitamin K90 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate24 mcg
Choline22 mg
Caffeine0 mg
Water330 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 720. The excerpt below is the record exactly as published.
Rhubarb Cream (Creme de Rhubarbe) 2 lbs. rhubarb. 1 oz. gelatine, 4 to 6 oz. granulated sugar. J pt. cream. A few drops of carmine
Cook this with the app: pantry check, scaling, and the assistant.