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Rhubarb Jelly (Gelee de Rhubarbe)
From The Swedish, French, American cook book, 1918
Serves 4
Serve with whipped cream or cold custard sauce.
Presented as published in 1918. 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
522Calories
5 gProtein
125 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories522 kcal
Protein5.4 g
Carbohydrates125 g
Fiber0.1 g
Sugars126 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium21 mg
Potassium24 mg
Calcium17 mg
Iron0.1 mg
Magnesium4.9 mg
Phosphorus3.6 mg
Zinc0 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K1.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.3 mcg
Choline2.8 mg
Caffeine0 mg
Alcohol2.3 g
Water248 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 487. The excerpt below is the record exactly as published.
Rhubarb Jelly (Ge/ee de Rhubarbe) Take one bunch rhubarb, wash and peel, cut in small pieces, put on stove to cook in four cups water and one cup sugar (if the rhubarb is very sour, one and a half cups sugar) when done, strain three cups of the juice, add one small package Cox’s gelatine dis¬ solved in half cup water, put on stove, stir, let come to a quick boil, strain through a thin cotton flannel that has been dipped in hot water and wrung out; then add two tablespoons brandy
Cook this with the app: pantry check, scaling, and the assistant.