vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rhubarb Mould or Jelly
From Cookery for every household, 1914
Serves 1
Sufficient for 3 or 4 persons.
Presented as published in 1914. 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
786Calories
5 gProtein
196 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories786 kcal
Protein5.2 g
Carbohydrates196 g
Fiber8.2 g
Sugars180 g
Total Fat2.5 g
Saturated Fat0.7 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.5 g
Cholesterol23 mg
Sodium37 mg
Potassium1340 mg
Calcium416 mg
Iron1.2 mg
Magnesium58 mg
Phosphorus88 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A34 mcg
Vitamin E1.3 mg
Vitamin K133 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate34 mcg
Choline28 mg
Caffeine0 mg
Water560 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 712. The excerpt below is the record exactly as published.
Rhubarb Mould or Jelly (Moule a la Rhubarbe) 1 lb. rhubarb. 6 oz. sugar. 1 gill water. Gelatine. A few drops of carmine. Custard sauce
Cook this with the app: pantry check, scaling, and the assistant.