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Rhubarb Preserve
From Buckeye cookery, 1892
Serves 6
This is a nice preserve, and children should be encouraged to eat it during the winter.
Presented as published in 1892. 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
292Calories
0 gProtein
75 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories292 kcal
Protein0 g
Carbohydrates75 g
Fiber0.1 g
Sugars75 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.9 mg
Potassium14 mg
Calcium4.3 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.3 mg
Caffeine0 mg
Water3.9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 140. The excerpt below is the record exactly as published.
low one pound of sugar to each pound of peeled and cat up _ rhubarb
Cook this with the app: pantry check, scaling, and the assistant.