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Rhubarb Marmalade
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Keep the marmalade in a cool, dark place.
Presented as published in 1885. 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
624Calories
2 gProtein
161 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories624 kcal
Protein1.7 g
Carbohydrates161 g
Fiber3.7 g
Sugars153 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium8.2 mg
Potassium484 mg
Calcium140 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A7.9 mcg
Vitamin E0.5 mg
Vitamin K44 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate14 mcg
Choline11 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 294. The excerpt below is the record exactly as published.
RHUBARB MARMALADE. Peel and slice any desired quantity of garden rhubarb or pie-plant ; put it into a preserving-kettle with an equal weight of sugar, and the grated yellow rind and juice of one lemon to each pound of rhubarb
Cook this with the app: pantry check, scaling, and the assistant.