vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Rhubarb Marmalade
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 18
Presented as published in 1914. 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
794Calories
5 gProtein
160 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories794 kcal
Protein4.8 g
Carbohydrates160 g
Fiber3.7 g
Sugars153 g
Total Fat18 g
Saturated Fat1.6 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat13 g
Cholesterol0 mg
Sodium6.8 mg
Potassium431 mg
Calcium117 mg
Iron1 mg
Magnesium50 mg
Phosphorus110 mg
Zinc0.8 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A5.3 mcg
Vitamin E0.3 mg
Vitamin K30 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate9.5 mcg
Choline7.3 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 8. The excerpt below is the record exactly as published.
RHUBARB MARMALADE. 1 lb. walnuts 4 lemons 4 lbs. rhubarb 6 lbs. sugar Directions: — Cut fruit into 1 inch pieces. Put in kettle with 1 pint water
Cook this with the app: pantry check, scaling, and the assistant.