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Rhubarb Marmalade
From Magnet users cook book, 1920
Serves 12
Recipe by Mrs. E. H. Jackson, Brantford, Ontario.
Presented as published in 1920. 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
707Calories
4 gProtein
166 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories707 kcal
Protein4.4 g
Carbohydrates166 g
Fiber5.3 g
Sugars157 g
Total Fat6.8 g
Saturated Fat0.5 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol0 mg
Sodium7.8 mg
Potassium625 mg
Calcium182 mg
Iron0.9 mg
Magnesium56 mg
Phosphorus86 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A12 mcg
Vitamin E3.6 mg
Vitamin K44 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate33 mcg
Choline20 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 64. The excerpt below is the record exactly as published.
RHUBARB MARMALADE. Hight cups of rhubarb, 3 oranges, 9 cups sugar, juice 1 lemon, 1 cup chopped nuts (if desired)
Cook this with the app: pantry check, scaling, and the assistant.