Rhubarb Jam No. 1
From The universal cookery book, 1887
Presented as published in 1887. 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
9967Calories
40 gProtein
2528 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories9967 kcal
Protein40 g
Carbohydrates2528 g
Fiber57 g
Sugars2342 g
Total Fat16 g
Saturated Fat1.7 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat3.1 g
Cholesterol0 mg
Sodium150 mg
Potassium12689 mg
Calcium2914 mg
Iron11 mg
Magnesium525 mg
Phosphorus709 mg
Zinc5.8 mg
Copper2.2 mg
Manganese9.3 mg
Vitamin D0 mcg
Vitamin C361 mg
Vitamin A159 mcg
Vitamin E8.6 mg
Vitamin K932 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate222 mcg
Choline194 mg
Caffeine0 mg
Water3545 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 49. The excerpt below is the record exactly as published.
seven pounds of rhubarb add four sweet oranges and five pounds of sugar. Peel and cut up the rhubarb. Put in the thin peel of the oranges and the pulp, after taking out the seeds and all the whites. Boil all together for an hour and a half.” Rhubarb Jam. No.
Cook this with the app: pantry check, scaling, and the assistant.