Rhubarb Sauce
From A text-book of cooking, 1915
The casserole may be used for cooking rhubarb.
Presented as published in 1915. 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
47Calories
2 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein2 g
Carbohydrates10 g
Fiber4 g
Sugars2.5 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9.4 mg
Potassium647 mg
Calcium194 mg
Iron0.5 mg
Magnesium27 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0 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
Water225 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 17. The excerpt below is the record exactly as published.
RHUBARB SAUCE Cut rhubarb (without peeling) into one-inch pieces. Place these in the top of a double boiler. Cook in a double boiler until soft, stirring occasionally. When cooked, add £ to \ cupful of sugar for each cupful of cooked rhubarb. The casserole may be used for cooking rhubarb. Place the rhubarb in a casserole. Add one tablespoonful of water for each cupful of rhubarb
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