Rhubarb Mould
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
1159Calories
32 gProtein
267 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1159 kcal
Protein32 g
Carbohydrates267 g
Fiber16 g
Sugars236 g
Total Fat2.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium94 mg
Potassium2622 mg
Calcium798 mg
Iron2.4 mg
Magnesium116 mg
Phosphorus138 mg
Zinc1 mg
Copper0.8 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C73 mg
Vitamin A45 mcg
Vitamin E2.4 mg
Vitamin K266 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate72 mcg
Choline66 mg
Caffeine0 mg
Water853 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 87. The excerpt below is the record exactly as published.
Rhubarb Mould. Peel some rhubarb, cut it up, put it into a pan ; there should be about two pounds ; add to it half a pound of moist sugar. Cook it slowly till soft. Melt one ounce of gelatine
Cook this with the app: pantry check, scaling, and the assistant.