Rhubarb Jelly
From Table Talk's illustrated cook book, 1906
Presented as published in 1906. 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
1039Calories
25 gProtein
50 gCarbs
85 gFat
Full nutrition (33 nutrients)
Calories1039 kcal
Protein25 g
Carbohydrates50 g
Fiber16 g
Sugars9.9 g
Total Fat85 g
Saturated Fat48 g
Monounsaturated Fat18 g
Polyunsaturated Fat0.9 g
Cholesterol241 mg
Sodium126 mg
Potassium2823 mg
Calcium938 mg
Iron2.1 mg
Magnesium130 mg
Phosphorus265 mg
Zinc1.4 mg
Copper0.5 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C72 mg
Vitamin A45 mcg
Vitamin E2.4 mg
Vitamin K269 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate67 mcg
Choline60 mg
Caffeine0 mg
Water1452 g
As published
This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 30. The excerpt below is the record exactly as published.
RHUBARB JELLY. Rhubarb can be quickly converted into a delightful dessert. Wash and cut in inch pieces without skinning. To each quart add a pint of water and boil gently until it is a mush. Strain without pressure through two thicknesses of cheesecloth. Reheat and make ver>- sweet. Measure, and for a pint and a half soak a generous half package of granulated gelatine in a half cupful of cold water. When softened add the hot rhubarb, stir until dissolved and pour into wetted molds. Serve this with cream
Cook this with the app: pantry check, scaling, and the assistant.