Rhubarb Marmalade

Name: Rhubarb Marmalade
Ingredients: One and a half pounds rhubarb; 1 pound sugar; 0.5 pound figs

From Purity flour cookbook, 1917

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

2057Calories

8 gProtein

526 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories2057 kcal

Protein7.8 g

Carbohydrates526 g

Fiber19 g

Sugars497 g

Total Fat3.5 g

Saturated Fat0.5 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1 g

Cholesterol0 mg

Sodium34 mg

Potassium2495 mg

Calcium669 mg

Iron2.6 mg

Magnesium122 mg

Phosphorus127 mg

Zinc1.1 mg

Copper0.3 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C59 mg

Vitamin A50 mcg

Vitamin E2.1 mg

Vitamin K210 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.9 mg

Folate61 mcg

Choline52 mg

Caffeine0 mg

Water816 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 85. The excerpt below is the record exactly as published.

RHUBARB MARMALADE One and a half pounds rhubarb, washed and cut into 1-iuch pieces, 1 pound sugar

Cook this with the app: pantry check, scaling, and the assistant.