Rhubarb Sauce
From The Southern cook book of fine old recipes, 1935
This is a delicious dish served with whipped cream.
Presented as published in 1935. 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
1737Calories
8 gProtein
441 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1737 kcal
Protein8.1 g
Carbohydrates441 g
Fiber16 g
Sugars411 g
Total Fat3.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium40 mg
Potassium2597 mg
Calcium777 mg
Iron2.2 mg
Magnesium109 mg
Phosphorus126 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C72 mg
Vitamin A45 mcg
Vitamin E2.4 mg
Vitamin K263 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate63 mcg
Choline55 mg
Caffeine0 mg
Water842 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 25. The excerpt below is the record exactly as published.
Rhubarb Sauce Wash the rhubarb and cut into one-inch pieces; cover with two cups of sugar to one quart of rhubarb
Cook this with the app: pantry check, scaling, and the assistant.