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Rhubarb Sauce
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
446Calories
3 gProtein
113 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories446 kcal
Protein2.5 g
Carbohydrates113 g
Fiber5.1 g
Sugars103 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium15 mg
Potassium812 mg
Calcium245 mg
Iron0.7 mg
Magnesium35 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A14 mcg
Vitamin E0.8 mg
Vitamin K82 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate20 mcg
Choline17 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 157. The excerpt below is the record exactly as published.
one cup of sugar and one of water for ten minutes. Add enough apples to cover bottom of the saucepan. Cook rapidly until apples are tender. Remove and place in glass dish in w^hich you are going to serve them, place as many more in the syrup, and continue until all are cooked and removed to serving-dish. Cook syrup for ten minutes rapidly, and strain over apples. This sauce is delightful. Apple Ginger. "Wash, quarter, pare and chop enough apples to weigh two pounds. Put in saucepan with one and one- half pounds of light brown sugar, juice and rind of one lemon, one-half ounce of ginger-root, pinch of salt and water enough to keep apples from burning. Cover and cook very slowly for three and one-half hours, adding water as needed. This wants to be closely cov- ered. Keeps a long time. Baked Quinces. Wipe, pare and quarter ten medium-sized quinces. Remove seeds, and put in baking-dish. Sprinkle with one cup of sugar and two cups of w^ater. Cover and cook in slow" oven until tender. Quinces require a long time for cooking. Baked Pears. Wipe and halve ten nice-sized pears, and remove cores. Put in baking-dish, and sprinkle with sugar. Add W'ater to prevent their burning. Cover closely. 356 SCIENTIFIC COOKING. and cook for two or three hours in a very slow oven: A casserole is nice to bake them in. The Seckel pear is delicious baked; they are baked whole. Rhubarb Sauce. "Wash, wipe and cut in inch lengths with scissors. If you are using the strawberry variety, do not peel it, as the peel malvcs a fine color to the sauce. Allow one cup of s-ugar to two and one-half cups of the rhubarb. Make a syrup with three-fourths of a cup of water
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