Rhubarb Jam
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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
11560Calories
28 gProtein
2881 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories11560 kcal
Protein28 g
Carbohydrates2881 g
Fiber74 g
Sugars2740 g
Total Fat6.3 g
Saturated Fat1.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.9 g
Cholesterol0 mg
Sodium208 mg
Potassium9108 mg
Calcium2976 mg
Iron18 mg
Magnesium427 mg
Phosphorus445 mg
Zinc4.2 mg
Copper1.1 mg
Manganese6.7 mg
Vitamin D0 mcg
Vitamin C512 mg
Vitamin A143 mcg
Vitamin E8 mg
Vitamin K797 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)9.3 mg
Folate223 mcg
Choline193 mg
Caffeine0 mg
Water2756 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 85. The excerpt below is the record exactly as published.
RHUBARB JAM. INGREDIENTS. 6 lbs. of rhubarb j £ lb. of candied peel 6 lbs. of Demerara sugar j 1 oz. of ginger
Cook this with the app: pantry check, scaling, and the assistant.