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Rhubarb Marmalade
From Superior cook book, 1905
Serves 8
Mrs. H. F. Hatstdford.
Presented as published in 1905. 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
893Calories
5 gProtein
180 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories893 kcal
Protein5.4 g
Carbohydrates180 g
Fiber4.2 g
Sugars172 g
Total Fat21 g
Saturated Fat1.8 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat14 g
Cholesterol0 mg
Sodium6.7 mg
Potassium485 mg
Calcium131 mg
Iron1.1 mg
Magnesium56 mg
Phosphorus123 mg
Zinc0.9 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A5.9 mcg
Vitamin E0.3 mg
Vitamin K34 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate11 mcg
Choline8.2 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 113. The excerpt below is the record exactly as published.
Rhubarb Marmalade. Two pounds of rhubarb, 3 lbs. of sugar, ^^ lb. of walnuts. Juice and chopped rind of 2 lemons
Cook this with the app: pantry check, scaling, and the assistant.