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Rhubarb Jelly
From The Rural cook book, 1907
Serves 10
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
182Calories
4 gProtein
44 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories182 kcal
Protein3.6 g
Carbohydrates44 g
Fiber7.4 g
Sugars30 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium15 mg
Potassium1087 mg
Calcium320 mg
Iron1 mg
Magnesium46 mg
Phosphorus56 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A18 mcg
Vitamin E1 mg
Vitamin K106 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate29 mcg
Choline24 mg
Caffeine0 mg
Water366 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 104. The excerpt below is the record exactly as published.
Rhubarb Jelly.— Make when the rhubarb is tender, using the pink variety without peeling it, as much of the flavor and all of the color is in the skin. Cook eight pounds of rhubarb with the yellow part of th.! peel from three lemons, in a covered dish, until all the juice of the rhu- barb is free. Strain, and add all the juice that can be fxtracted from the three lemons. Boil half an hour and strain through.. a b^ To each cupful of this juice add a cup and a quarter of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.