Rhubarb Jam
From The "Queen" cookery books: Pickles and Preserves, 1902
This is an old Scotch recipe.
Presented as published in 1902. 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
2876Calories
15 gProtein
742 gCarbs
6 gFat
Full nutrition (25 nutrients)
Calories2876 kcal
Protein15 g
Carbohydrates742 g
Fiber44 g
Sugars670 g
Total Fat5.6 g
Sodium50 mg
Potassium3093 mg
Calcium739 mg
Iron9.4 mg
Magnesium308 mg
Phosphorus304 mg
Zinc3 mg
Copper1.3 mg
Manganese2.3 mg
Vitamin C5.4 mg
Vitamin A0 mcg
Vitamin E1.6 mg
Vitamin K71 mcg
Vitamin B60.5 mg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.8 mg
Folate41 mcg
Water136 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 26. The excerpt below is the record exactly as published.
Rhubarb Jam. — Peel and cut the rhubarb into one and a half inch lengths; allow a pound of sugar to each pound of rhubarb, and lib. of dried figs
Cook this with the app: pantry check, scaling, and the assistant.