vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rhubarb Jam
From The new home cook book, 1896
Serves 2
Keeps good for a year.
Presented as published in 1896. 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
921Calories
2 gProtein
236 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories921 kcal
Protein2 g
Carbohydrates236 g
Fiber4.1 g
Sugars229 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium11 mg
Potassium658 mg
Calcium197 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.5 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 new home cook book (1896), page 107. The excerpt below is the record exactly as published.
a pound of sugar to every pound of rhubarb
Cook this with the app: pantry check, scaling, and the assistant.