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Rhubarb Pudding
From Vegetarian cookery, 1891
Serves 2
Presented as published in 1891. 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
507Calories
18 gProtein
94 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories507 kcal
Protein18 g
Carbohydrates94 g
Fiber8 g
Sugars12 g
Total Fat6.6 g
Saturated Fat1.5 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat3.4 g
Omega-30.3 g
Cholesterol0 mg
Sodium820 mg
Potassium852 mg
Calcium554 mg
Iron6.2 mg
Magnesium73 mg
Phosphorus224 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A11 mcg
Vitamin E0.6 mg
Vitamin K66 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.8 mg
Folate16 mcg
Choline14 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 83. The excerpt below is the record exactly as published.
Rhubarb Pudding. One pound of rhubarb, twelve ounces of bread, without crust, and sugar
Cook this with the app: pantry check, scaling, and the assistant.