Rhubarb Marmalade
From The Samaritan cookery book, 1903
J. N. B.
Presented as published in 1903. 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
3278Calories
28 gProtein
829 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories3278 kcal
Protein28 g
Carbohydrates829 g
Fiber57 g
Sugars716 g
Total Fat8.5 g
Saturated Fat1.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat3 g
Cholesterol0 mg
Sodium122 mg
Potassium8266 mg
Calcium2425 mg
Iron8.1 mg
Magnesium353 mg
Phosphorus429 mg
Zinc3 mg
Copper0.7 mg
Manganese5.5 mg
Vitamin D0 mcg
Vitamin C377 mg
Vitamin A139 mcg
Vitamin E7.8 mg
Vitamin K797 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.5 mg
Folate224 mcg
Choline181 mg
Caffeine0 mg
Water2815 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 74. The excerpt below is the record exactly as published.
RHUBARB MARMALADE. 6 lbs. rhubarb. I i lb. sugar to every lb. rhubarb. 3 lemons. | £ lb. sugar to every lemon
Cook this with the app: pantry check, scaling, and the assistant.