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Rhubarb Jam with Ginger
From The Rural cook book, 1907
Serves 2
High grade brown sugar can be used for a different flavor.
Presented as published in 1907. 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
925Calories
2 gProtein
237 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories925 kcal
Protein2.2 g
Carbohydrates237 g
Fiber4.3 g
Sugars229 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium675 mg
Calcium199 mg
Iron0.9 mg
Magnesium31 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A11 mcg
Vitamin E0.6 mg
Vitamin K66 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate16 mcg
Choline14 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 103. The excerpt below is the record exactly as published.
Rhubarb Jam with Ginger. — String some rhubarb, cut into short lengths, and weigh. Put into i^ kettle and add just enough w^ter to pre- vent burning. When it has become quite soft, add sugar, one pound for each pound of rhubarb. Stir well until the jam becomes rich and syrupy. For each pound take about a teaspoonful of ground ginger
Cook this with the app: pantry check, scaling, and the assistant.