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Rhubarb Jam with Figs
From Tried favourites cookery book, 1909
Serves 15
Presented as published in 1909. 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
657Calories
2 gProtein
169 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories657 kcal
Protein2.3 g
Carbohydrates169 g
Fiber7.3 g
Sugars159 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium11 mg
Potassium644 mg
Calcium209 mg
Iron0.8 mg
Magnesium32 mg
Phosphorus33 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A12 mcg
Vitamin E0.6 mg
Vitamin K55 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate18 mcg
Choline15 mg
Caffeine0 mg
Water218 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 186. The excerpt below is the record exactly as published.
Rhubarb Jam with Fig;s. 6 lb. Rhubarb, 5 lb. Sugar, 1 lb. Figs, i lb. Candied Peel.
Cook this with the app: pantry check, scaling, and the assistant.