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Rhubarb Jam

Name: Rhubarb Jam
Yield: 3 servings
Ingredients: as much rhubarb as may be thought right; one pound of loaf sugar; the thin rind of half a lemon; a quarter of an ounce of sweet almonds; a quarter of an ounce of butter

From A year's cookery, 1880

Serves 3

Best to preserve rhubarb at the end of the season.

Presented as published in 1880. 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

635Calories

2 gProtein

161 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories635 kcal

Protein2.1 g

Carbohydrates161 g

Fiber4.8 g

Sugars153 g

Total Fat3.9 g

Saturated Fat0.2 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol5.5 mg

Sodium8.8 mg

Potassium483 mg

Calcium161 mg

Iron0.6 mg

Magnesium28 mg

Phosphorus35 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C34 mg

Vitamin A8.1 mcg

Vitamin E1.1 mg

Vitamin K44 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate14 mcg

Choline12 mg

Caffeine0 mg

Water156 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 110. The excerpt below is the record exactly as published.

rhubarb jam may be made. It is best to preserve rhubarb at the latter end of the season, because then it does not contain so much water. Take as much rhubarb as may be thought right, peel it and cut it into small pieces. Weigh it, and with each pound of fruit take one pound of loaf sugar, the thin rind of half a lemon chopped fine, a quarter of an ounce of sweet almonds blanched and chopped fine, and a quarter of an ounce of butter

Cook this with the app: pantry check, scaling, and the assistant.