Rhubarb Jelly
From The pudding and pastry book, 1900
Presented as published in 1900. 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
2791Calories
7 gProtein
718 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories2791 kcal
Protein7.2 g
Carbohydrates718 g
Fiber15 g
Sugars689 g
Total Fat3.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium36 mg
Potassium2111 mg
Calcium618 mg
Iron2.4 mg
Magnesium92 mg
Phosphorus111 mg
Zinc0.8 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C107 mg
Vitamin A35 mcg
Vitamin E2 mg
Vitamin K199 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate59 mcg
Choline47 mg
Caffeine0 mg
Water726 g
As published
This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 21. The excerpt below is the record exactly as published.
Rhubarb Jelly 1 i lbs. rhubarb l| lbs. lump sugar Gelatine 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.