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Rhubarb Jelly
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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
144Calories
10 gProtein
27 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories144 kcal
Protein9.8 g
Carbohydrates27 g
Fiber3.4 g
Sugars21 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium29 mg
Potassium547 mg
Calcium170 mg
Iron0.5 mg
Magnesium26 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A9.4 mcg
Vitamin E0.5 mg
Vitamin K55 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate16 mcg
Choline15 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 120. The excerpt below is the record exactly as published.
Rhubarb Jelly — Soak 2 oz. gelatine in a pint of water with }4 lb. best lump-sugar; well wash and slice about 2}4 lbs. of rhubarb
Cook this with the app: pantry check, scaling, and the assistant.