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Rhubarb Jelly
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
876Calories
0 gProtein
226 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories876 kcal
Protein0.1 g
Carbohydrates226 g
Fiber0.2 g
Sugars226 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.3 mg
Potassium42 mg
Calcium17 mg
Iron0.1 mg
Magnesium3.4 mg
Phosphorus1.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline0.8 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 187. The excerpt below is the record exactly as published.
Rhubarb Jelly. To make rhubarb jelly, get the rhubarb as red and fresh as possible. Wash and 'v.'ipe diy, but don’t peel. Cut it up in short pieces, and put in the presei*ving pan with one large cupful of water. Allow it to simmer gently until aU the juice is extracted, then strain through' a jelly-bag. Measure the juice, and to each breakfastcupful add one pound of good sugar
Cook this with the app: pantry check, scaling, and the assistant.