vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rhubarb Jam (1)
From The King's College Hospital book of cooking recipes, 1907
Serves 16
Recipe by Miss Elderton.
Presented as published in 1907. 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
725Calories
2 gProtein
186 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories725 kcal
Protein1.6 g
Carbohydrates186 g
Fiber3.2 g
Sugars180 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium19 mg
Potassium499 mg
Calcium150 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A8.6 mcg
Vitamin E0.5 mg
Vitamin K50 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate12 mcg
Choline11 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 83. The excerpt below is the record exactly as published.
Rhubarb Jam (1). 61bs. Rhubarb. 61bs. lump Sugar. 6ozs. candied Lemon Peel
Cook this with the app: pantry check, scaling, and the assistant.