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Rhubarb Preserve
From Handbook of practical cookery, 1886
Serves 17
Best months for preserving rhubarb are September and late August.
Presented as published in 1886. 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
844Calories
1 gProtein
217 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories844 kcal
Protein1 g
Carbohydrates217 g
Fiber1.9 g
Sugars214 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.7 mg
Potassium312 mg
Calcium94 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C8.5 mg
Vitamin A5.3 mcg
Vitamin E0.3 mg
Vitamin K31 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate7.5 mcg
Choline6.5 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 164. The excerpt below is the record exactly as published.
Four pounds rhubarb, four pounds oranges, eight pounds sugar, one gill cold water
Cook this with the app: pantry check, scaling, and the assistant.