Rhubarb Mould

Name: Rhubarb Mould
Ingredients: Rhubarb sufficient to fill a quart basin; i-gill of water; Add sugar to taste; with a little lemon juice; $-oz. gelatine; Add 5 or 6 drops of cochineal

From The "ideal" cookery book, 1902

Presented as published in 1902. 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

47Calories

12 gProtein

0 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories47 kcal

Protein12 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium31 mg

Potassium3.5 mg

Calcium11 mg

Iron0.2 mg

Magnesium4.3 mg

Phosphorus5.5 mg

Zinc0 mg

Copper0.3 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate4.3 mcg

Choline5.5 mg

Caffeine0 mg

Water120 g

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 9. The excerpt below is the record exactly as published.

Rhubarb Mould. Rhubarb sufficient to fill a quart basin. Put in pan •with i-gill of water and boil gently. Add sugar to taste with a little lemon juice, stir well and pour out. Put with it $-oz. gelatine (previously soaked and dissolved). Add 5 or 6 drops of cochineal

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