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Rhubarb Marmalade
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. L. E. Mason, Oak Glen, III.
Presented as published in 1912. 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
417Calories
4 gProtein
105 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories417 kcal
Protein3.9 g
Carbohydrates105 g
Fiber8.4 g
Sugars91 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium1075 mg
Calcium298 mg
Iron0.8 mg
Magnesium49 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C102 mg
Vitamin A29 mcg
Vitamin E1 mg
Vitamin K82 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate64 mcg
Choline29 mg
Caffeine0 mg
Water398 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 346. The excerpt below is the record exactly as published.
RHUBARB MARMALADE.— Boil until thick 5 cups of rhu- barb, chopped fine. Add 3 large oranges, sliced thin, 5 tablespoons of lemon juice, and IJ^ cups sugar
Cook this with the app: pantry check, scaling, and the assistant.