Rhubarb Sauce
From Lillian Massey school recipes, 1913
If too watery, uncover during the latter part of cooking.
Presented as published in 1913. 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
916Calories
6 gProtein
231 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories916 kcal
Protein6.1 g
Carbohydrates231 g
Fiber12 g
Sugars208 g
Total Fat2 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium29 mg
Potassium1946 mg
Calcium582 mg
Iron1.6 mg
Magnesium82 mg
Phosphorus94 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A34 mcg
Vitamin E1.8 mg
Vitamin K198 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate47 mcg
Choline41 mg
Caffeine0 mg
Water631 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 7. The excerpt below is the record exactly as published.
RHUBARB SAUCE. - Wash rhubarb, peel, cut in inch, pieces, sprinkle generously with sugar, ic. sugar to 3 c. rhubarb
Cook this with the app: pantry check, scaling, and the assistant.