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Rhubarb Jam
From Farm and home cook book and housekeeper's assistant, 1907
Serves 6
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
631Calories
2 gProtein
160 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein1.7 g
Carbohydrates160 g
Fiber3.7 g
Sugars153 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium10 mg
Potassium552 mg
Calcium172 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A9.5 mcg
Vitamin E0.5 mg
Vitamin K56 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline12 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 164. The excerpt below is the record exactly as published.
Rhubarb Jam j To 2^ lbs rhubarb, cut in small pieces, add 2 lbs sugar, ] 1 cup vinegar, 1 teasp cinnamon and % teasp cloves
Cook this with the app: pantry check, scaling, and the assistant.