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Rhubarb Jam
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. L. E. Mason, Oak Glen, 111.
Presented as published in 1912. 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
484Calories
2 gProtein
123 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories484 kcal
Protein2 g
Carbohydrates123 g
Fiber4.1 g
Sugars116 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium10 mg
Potassium655 mg
Calcium196 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A11 mcg
Vitamin E0.6 mg
Vitamin K66 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate16 mcg
Choline14 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 343. The excerpt below is the record exactly as published.
RHUBARB JAM. — Cut rhubarb in 1-inch pieces and to 1 lb. rhubarb allow ^ lb. of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.