Rhubarb Relish

Name: Rhubarb Relish
Ingredients: 1 quart rhubarb, cut in small pieces; 1 quart onions, chopped; 1 pint vinegar; 2 pounds brown sugar; 1 teaspoon each Blue Ribbon cinnamon; 1 teaspoon each Blue Ribbon allspice; 1/4 teaspoon cloves; 2 teaspoons salt; 1/4 teaspoon pepper

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

3987Calories

16 gProtein

993 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories3987 kcal

Protein16 g

Carbohydrates993 g

Fiber28 g

Sugars917 g

Total Fat2.7 g

Saturated Fat0.8 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol0 mg

Sodium4995 mg

Potassium4778 mg

Calcium1726 mg

Iron10 mg

Magnesium264 mg

Phosphorus371 mg

Zinc2.4 mg

Copper0.9 mg

Manganese3.9 mg

Vitamin D0 mcg

Vitamin C120 mg

Vitamin A46 mcg

Vitamin E2.6 mg

Vitamin K268 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.5 mg

Folate195 mcg

Choline115 mg

Caffeine0 mg

Water1877 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 76. The excerpt below is the record exactly as published.

Rhubarb Relish—1 quart rhubarb, cut in small pieces, 1 quart onions, chopped, 1 pint vinegar, 2 pounds brown sugar, 1 teaspoon each Blue Ribbon cinnamon and allspice, 14 teaspoon cloves, 2 teaspoons salt, 14 teaspoon pepper

Cook this with the app: pantry check, scaling, and the assistant.