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Rhubarb Jam
From Good Things to Eat as Suggested by Rufus, 1911
Serves 3
Presented as published in 1911. 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
624Calories
2 gProtein
161 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories624 kcal
Protein1.7 g
Carbohydrates161 g
Fiber3.7 g
Sugars153 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium8.2 mg
Potassium484 mg
Calcium140 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A7.9 mcg
Vitamin E0.5 mg
Vitamin K44 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate14 mcg
Choline11 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 77. The excerpt below is the record exactly as published.
RHUBARB JAM — Add to each pound of rhubarb cut with- out peeling, a pound of sugar and one lemon
Cook this with the app: pantry check, scaling, and the assistant.