Rhubarb Marmalade
From Canadian cook book, 1924
Presented as published in 1924. 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
11087Calories
110 gProtein
2269 gCarbs
217 gFat
Full nutrition (33 nutrients)
Calories11087 kcal
Protein110 g
Carbohydrates2269 g
Fiber71 g
Sugars1976 g
Total Fat217 g
Saturated Fat31 g
Monounsaturated Fat43 g
Polyunsaturated Fat121 g
Cholesterol1193 mg
Sodium897 mg
Potassium7153 mg
Calcium2301 mg
Iron31 mg
Magnesium640 mg
Phosphorus2040 mg
Zinc15 mg
Copper3.9 mg
Manganese12 mg
Vitamin D3.2 mcg
Vitamin C423 mg
Vitamin A113 mcg
Vitamin E8.8 mg
Vitamin K537 mcg
Vitamin B62.9 mg
Vitamin B124.1 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)3 mg
Niacin (B3)20 mg
Folate477 mcg
Choline624 mg
Caffeine0 mg
Water1974 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 54. The excerpt below is the record exactly as published.
RHUBARB MARMALADE. 4 lbs. rhubarb. 4 lbs. sugar. 3 oranges, juice and grated rind. 2 lemons, juice and grated rind. }/i lb. walnuts
Cook this with the app: pantry check, scaling, and the assistant.