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Rhubarb Sauce
From The national course in home economics, 1917
Serves 3
H. F. L.
Presented as published in 1917. 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
614Calories
1 gProtein
157 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories614 kcal
Protein1.4 g
Carbohydrates157 g
Fiber2.7 g
Sugars153 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium8.7 mg
Potassium439 mg
Calcium133 mg
Iron0.4 mg
Magnesium19 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A7.6 mcg
Vitamin E0.4 mg
Vitamin K44 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate11 mcg
Choline9.2 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 226. The excerpt below is the record exactly as published.
RHUBARB SAUCE. A nice way to cook rhubarb (or pie-plant, as it is generally called) is to wash it and peel it, cutting into pieces one inch long. Allow one pound of granulated sugar to each pound of the fruit. Use a porcelain-lined or a granite stew-pan. Add one-half cupful of water
Cook this with the app: pantry check, scaling, and the assistant.