vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Rhubarb Jelly
From Mrs. Maclurcan's cookery book, 1899
Serves 8
Presented as published in 1899. 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
232Calories
14 gProtein
35 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories232 kcal
Protein14 g
Carbohydrates35 g
Fiber2.4 g
Sugars30 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium95 mg
Potassium416 mg
Calcium138 mg
Iron1.3 mg
Magnesium24 mg
Phosphorus120 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C16 mg
Vitamin A86 mcg
Vitamin E0.8 mg
Vitamin K33 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate35 mcg
Choline157 mg
Caffeine0 mg
Water334 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 104. The excerpt below is the record exactly as published.
RHUBARB JELLY. 2 ozs. leaf gelatine 1^ qt. of water ^ lb. white sugar Rind of 1 lemon 2 lbs. rhubarb Whites and shells of 8 eggs
Cook this with the app: pantry check, scaling, and the assistant.