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Rhubarb Jam (another way)

Name: Rhubarb Jam (another way)
Yield: 10 servings
Ingredients: as much rhubarb as is required; a pound of sugar; as much ginger as will fill a wine-glass; a wine-glassful of whiskey

From Cassell's dictionary of cookery, 1892

Serves 10

Flavorful alternative jam recipe.

Presented as published in 1892. 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

180Calories

0 gProtein

45 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories180 kcal

Protein0 g

Carbohydrates45 g

Fiber0 g

Sugars45 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium0.5 mg

Potassium1 mg

Calcium0.5 mg

Iron0 mg

Magnesium0.1 mg

Phosphorus0.1 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Alcohol0.8 g

Water1.7 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1522. The excerpt below is the record exactly as published.

Rhubarb Jam (another way). — Take as, much rhul)arb as is required, and cut it into small pieces; then take a pound of sugar to every pound of rhubarb, and let all steep together in a covered jar for three days. Take also as much ginger as will fill a wine-glass

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