vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rhubarb Jelly
From Farm and home cook book and housekeeper's assistant, 1907
Serves 12
Cherry leaves impart a delicious 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
71Calories
3 gProtein
16 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories71 kcal
Protein2.7 g
Carbohydrates16 g
Fiber5.4 g
Sugars5.4 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium12 mg
Potassium863 mg
Calcium258 mg
Iron0.7 mg
Magnesium36 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A15 mcg
Vitamin E0.8 mg
Vitamin K88 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate21 mcg
Choline18 mg
Caffeine0 mg
Water283 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 162. The excerpt below is the record exactly as published.
Rhubarb Jelly To 4 qts rhubarb cut in small pieces, but not peeled, add about ^ or % qt washed cherry leaves, about 1 pt fresh water, and cook slowly until rhubarb is tender. Strain through a jelly bag over night. For each pt juice allow 1 pt sugar
Cook this with the app: pantry check, scaling, and the assistant.