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Rhubarb Fanchonettes
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Presented as published in 1913. 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
552Calories
6 gProtein
84 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories552 kcal
Protein6.2 g
Carbohydrates84 g
Fiber9 g
Sugars59 g
Total Fat24 g
Saturated Fat13 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat0.8 g
Cholesterol60 mg
Sodium61 mg
Potassium841 mg
Calcium308 mg
Iron1.2 mg
Magnesium44 mg
Phosphorus83 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C87 mg
Vitamin A21 mcg
Vitamin E0.8 mg
Vitamin K69 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate39 mcg
Choline16 mg
Caffeine0 mg
Water303 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 115. The excerpt below is the record exactly as published.
Rhubarb Fanchonettes Coffee *Rhubarb Fanchonettes—2 pounds rhubarb, 1 cup sugar, % cup strained orange juice, 1 tablespoon powdered gelatine, 1 piece orange peel, 1 cup cream, whipped, flavored and sweet- ened, number of individual pastry shells
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