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Rhubarb Jam
From The Times cook book, no. 2, 1905
Serves 16
An old English recipe.
Presented as published in 1905. 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
701Calories
2 gProtein
181 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories701 kcal
Protein1.9 g
Carbohydrates181 g
Fiber4.1 g
Sugars173 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9.3 mg
Potassium545 mg
Calcium158 mg
Iron0.7 mg
Magnesium24 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A8.9 mcg
Vitamin E0.5 mg
Vitamin K50 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate16 mcg
Choline12 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 123. The excerpt below is the record exactly as published.
RHUBARB JAM. (An old English recipe.) Mrs. C. L. Pooley, 1826 South Hope street, Los Angeles.— To six pounds of rhubarb add six pounds of sugar and six large lemons
Cook this with the app: pantry check, scaling, and the assistant.