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Rhubarb Jelly and Whipped Cream
From The home cook book, 1905
Serves 3
Presented as published in 1905. 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
673Calories
10 gProtein
164 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories673 kcal
Protein9.8 g
Carbohydrates164 g
Fiber5.4 g
Sugars154 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium33 mg
Potassium867 mg
Calcium266 mg
Iron0.8 mg
Magnesium39 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.3 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
Folate23 mcg
Choline21 mg
Caffeine0 mg
Water365 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 153. The excerpt below is the record exactly as published.
RHUBARB JELLY AND WHIPPED CREAM There are many ways to prepare rhubarb, each one de- licious and not extravagant. When tender the plant should not be stripped, as the red skin imparts a delicate flavor and temptingly rich appearance to the food. Should the plant be tough, strip off the skin, and clip the tough ends at the bottom. Wipe each stalk with a damp cloth before peeling. Allow one pound of sugar and one box of gelatine to one quart of prepared rhubarb. Stew the sugar and plant to- gether, only add one tablespoon of water. Soak the gelatine in one cup of cold water
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