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Rhubarb Jam (2)
From The King's College Hospital book of cooking recipes, 1907
Serves 13
Recipe by Miss L. Mawle.
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
730Calories
2 gProtein
185 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories730 kcal
Protein2.3 g
Carbohydrates185 g
Fiber4.2 g
Sugars177 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium638 mg
Calcium188 mg
Iron0.9 mg
Magnesium33 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A10 mcg
Vitamin E1 mg
Vitamin K61 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate16 mcg
Choline14 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 13 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 (2). 61bs. Rhubarb. 5lbs. Sugar. 20ZS. bitter Almonds. 20ZS. ground Ginger
Cook this with the app: pantry check, scaling, and the assistant.