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Rhubarb Jelly
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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
387Calories
0 gProtein
100 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories387 kcal
Protein0 g
Carbohydrates100 g
Sugars100 g
Total Fat0.3 g
Sodium1 mg
Potassium2 mg
Calcium1 mg
Iron0.1 mg
Magnesium0.3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 434. The excerpt below is the record exactly as published.
RHUBARB JELLY. Wash the stalks well but do not peel them ; cut into pieces about an inch long, put them into a preserving kettle with about half enough water to cover and boil to a soft pulp ; strain through a jelly bag. To each pint of this juice add a pound of sugar
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