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Rhubarb Jelly
From The Landmarks club cook book, 1903
Serves 2
None
Presented as published in 1903. 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
920Calories
2 gProtein
236 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories920 kcal
Protein2 g
Carbohydrates236 g
Fiber4 g
Sugars229 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium11 mg
Potassium652 mg
Calcium196 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A11 mcg
Vitamin E0.6 mg
Vitamin K66 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate16 mcg
Choline14 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 116. The excerpt below is the record exactly as published.
RHUBARB JELLY. Cut the rhubarb in pieces without peeling. Steam until very soft. Drain on sieve over night. Press a little to get out all the juice. Boil and strain. Heat sugar in oven, and add not quite one pound of sugar to each pint of juice
Cook this with the app: pantry check, scaling, and the assistant.