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Rhubarb Marmalade
From The national course in home economics, 1917
Serves 4
Ensure to boil until quite thick.
Presented as published in 1917. 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
601Calories
2 gProtein
154 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories601 kcal
Protein2.3 g
Carbohydrates154 g
Fiber4.8 g
Sugars145 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium11 mg
Potassium691 mg
Calcium203 mg
Iron0.7 mg
Magnesium30 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A12 mcg
Vitamin E0.6 mg
Vitamin K66 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate19 mcg
Choline15 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 257. The excerpt below is the record exactly as published.
RHUBARB MARMALADE. To every two pounds of rhubarb add one and one-fourth pounds of sugar, and one lemon cut into small pieces
Cook this with the app: pantry check, scaling, and the assistant.