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Rhubarb Huff
From Miss Cameron's cookery book, 1898
Serves 1
If there is more than a quart of the rhubarb puree, more gelatine will be needed; 1 oz. makes a quart mould.
Presented as published in 1898. 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
111Calories
25 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories111 kcal
Protein25 g
Carbohydrates4.6 g
Fiber0.6 g
Sugars1.5 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium57 mg
Potassium128 mg
Calcium40 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K7.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline15 mg
Caffeine0 mg
Water73 g
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 68. The excerpt below is the record exactly as published.
Rhubarb Huff. A bundle of rhubarb, juice of half a lemon, 1 oz. leaf gelatine, sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.