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Rhubarb Sauce
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
This method keeps the pieces whole.
Presented as published in 1907. 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
822Calories
2 gProtein
211 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories822 kcal
Protein2 g
Carbohydrates211 g
Fiber4.1 g
Sugars203 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium11 mg
Potassium657 mg
Calcium197 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A11 mcg
Vitamin E0.6 mg
Vitamin K66 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate16 mcg
Choline14 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 81. The excerpt below is the record exactly as published.
Rhubarb Sauce Wash the rhubarb (about 1 lb of it, if your family is small, for like apple sauce, it is better not to let it stand for any length of time), trim the tops, but do not peel as the red skins impart a fine flavor and color. Cut it up into pieces and to 3 cups rhubarb add 2 cups sugar
Cook this with the app: pantry check, scaling, and the assistant.