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Rhubarb Marmalade
From Dora's cook book, 1888
Serves 12
Presented as published in 1888. 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
657Calories
2 gProtein
168 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories657 kcal
Protein2.4 g
Carbohydrates168 g
Fiber5.2 g
Sugars160 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9.1 mg
Potassium683 mg
Calcium194 mg
Iron0.6 mg
Magnesium31 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A18 mcg
Vitamin E0.6 mg
Vitamin K55 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate36 mcg
Choline18 mg
Caffeine0 mg
Water242 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 74. The excerpt below is the record exactly as published.
RHUBARB MARMALADE. Peel five oranges, taking away the rind and pips; put the pulp into the stew-pan, with the peel cut very thin ; and five pounds of rhubarb, cut small, and four pounds of loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.