Rhubarb Jam No. 2

Name: Rhubarb Jam No. 2
Ingredients: ten pounds of large-sized rhubarb; one pound of candied peel; the rind of two large fresh lemons; one pound of sugar

From The universal cookery book, 1887

Best made in June.

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

2970Calories

50 gProtein

749 gCarbs

12 gFat

Full nutrition (33 nutrients)

Calories2970 kcal

Protein50 g

Carbohydrates749 g

Fiber135 g

Sugars526 g

Total Fat12 g

Saturated Fat2.7 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat5.1 g

Cholesterol0 mg

Sodium217 mg

Potassium14074 mg

Calcium4565 mg

Iron15 mg

Magnesium630 mg

Phosphorus721 mg

Zinc5.8 mg

Copper1.5 mg

Manganese9 mg

Vitamin D0 mcg

Vitamin C1054 mg

Vitamin A242 mcg

Vitamin E14 mg

Vitamin K1329 mcg

Vitamin B62 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.8 mg

Niacin (B3)16 mg

Folate398 mcg

Choline325 mg

Caffeine0 mg

Water4794 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.

Rhubarb Jam. No. 2. “It is best made in June, when the rhubarb is no longer young. Take ten pounds of large-sized rhu- barb, and cut it up ; add to it one pound of candied peel (viz., citron, lemon, and orange) shred, and also the rind of two large fresh lemons chopped fine, one pound of sugar

Cook this with the app: pantry check, scaling, and the assistant.