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Rhubarb Sauce
From Harper's cook book encyclopædia, 1902
Serves 2
Ensure rhubarb remains whole during cooking.
Presented as published in 1902. 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
482Calories
4 gProtein
121 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories482 kcal
Protein4.1 g
Carbohydrates121 g
Fiber8.2 g
Sugars105 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium21 mg
Potassium1300 mg
Calcium390 mg
Iron1.1 mg
Magnesium55 mg
Phosphorus63 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A22 mcg
Vitamin E1.2 mg
Vitamin K132 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate32 mcg
Choline28 mg
Caffeine0 mg
Water482 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 389. The excerpt below is the record exactly as published.
Rhubarb Sauce. — Cut the rhubarb in pieces about an inch in length. Wash them and put the fruit into an earthen pudding-dish. To one quart of cut rhubarb use one cup of granu- lated sugar, a small half-cup of water, and a little grated orange or lemon peel
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