vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rhubarb Marmalade for Tarts
From The household gas cookery book, 1900
Serves 4
When cold, it will be ready for making tarts.
Presented as published in 1900. 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
659Calories
3 gProtein
170 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories659 kcal
Protein3.5 g
Carbohydrates170 g
Fiber24 g
Sugars114 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium9.1 mg
Potassium510 mg
Calcium370 mg
Iron1.9 mg
Magnesium52 mg
Phosphorus49 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C311 mg
Vitamin A48 mcg
Vitamin E0.6 mg
Vitamin K1.8 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate70 mcg
Choline1 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 114. The excerpt below is the record exactly as published.
Rhubarb Marmalade for Tarts. — Wipe a bundle of rhubarb, and cut it up into small pieces, about half an inch in length; place in a stew-pan with half a teacupful of water and 1 lb. of moist sugar. Grate the rind of 5 oranges into a stew-pan. Remove all the white and pips of the oranges, cut them up small, and place them into the stew-pan with the rhubarb, also the juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.