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Rhubarb Jam, 1
From Cookery for every household, 1914
Serves 16
Whisky may be omitted, but it helps preserve the jam.
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
738Calories
2 gProtein
178 gCarbs
2 gFat
Full nutrition (35 nutrients)
Calories738 kcal
Protein2.1 g
Carbohydrates178 g
Fiber3.4 g
Sugars172 g
Total Fat2.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium8.7 mg
Potassium513 mg
Calcium155 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A8.5 mcg
Vitamin E1.1 mg
Vitamin K50 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline12 mg
Caffeine0 mg
Alcohol4.6 g
Water169 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 761. The excerpt below is the record exactly as published.
Rhubarb Jam, 1 6 lbs. prepared rhubarb. 1J oz. bitter almonds. 6 lbs. preserving sugar. \ glass whisky. 2 lemons.
Cook this with the app: pantry check, scaling, and the assistant.