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Rhubarb Jam
From The Ideal cook book, 1899
Serves 3
Presented as published in 1899. 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
673Calories
4 gProtein
161 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories673 kcal
Protein3.5 g
Carbohydrates161 g
Fiber4.4 g
Sugars153 g
Total Fat5.6 g
Saturated Fat0.4 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium8 mg
Potassium531 mg
Calcium161 mg
Iron0.9 mg
Magnesium45 mg
Phosphorus69 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A7.7 mcg
Vitamin E2.9 mg
Vitamin K44 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate17 mcg
Choline15 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 130. The excerpt below is the record exactly as published.
Rhubarb Jam-—lIngredients—Rhubarb, to a pound of pulp allow 1 lb. of sugar, I oz. sweet almonds blanched and chopped, and half a lemon cut into slices
Cook this with the app: pantry check, scaling, and the assistant.