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Rhubarb Sauce
From The Pattern cook-book, 1890
Serves 4
Presented as published in 1890. 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
71Calories
2 gProtein
16 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories71 kcal
Protein2 g
Carbohydrates16 g
Fiber4 g
Sugars8.7 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9.9 mg
Potassium648 mg
Calcium194 mg
Iron0.5 mg
Magnesium27 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 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
Water240 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 248. The excerpt below is the record exactly as published.
RHUBARB SAUCE. Peel the rhubarb, and cut it into inch lengths ; place it in a granite-ware stew-pan, and for each quart of rhubarb add a tea-cupful of sugar and half a cupful of water
Cook this with the app: pantry check, scaling, and the assistant.