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Rhubarb Sauce
From Lessons in cooking through preparation of meals, 1912
Serves 2
Presented as published in 1912. 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
434Calories
2 gProtein
110 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories434 kcal
Protein2 g
Carbohydrates110 g
Fiber4 g
Sugars103 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium12 mg
Potassium650 mg
Calcium196 mg
Iron0.5 mg
Magnesium28 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
Water269 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 191. The excerpt below is the record exactly as published.
Rhubarb Sauce for the next morning. Feidat Dinner — Cost Food Units Paked Trout (2 lbs.) $0.30 400 Tartar Sauce 04 500 Mashed Potatoes 057 700 Peas In Cream 13 400 Spon^re Pudding 086 932 Strawberry Sauce 157 1,144 Bread and Butter 038 600 Total Dinner $0,808 4,676 Total for Day (4) 1,327 10,259 Per Person per Day 331 2,565 344 LESSONS IN COOKING BREAKFAST Saturday Lesson 211 RHUBARB SAUCE WITH CORNFLAKES WAFFLES MAPLE SYRUP COFFEE Rhubarb Sauce Cut enough rhubarb to fill 2 c into pieces about i inch in length. Put in a stew pan with i c sugar and about yi c water
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