vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rhubarb Syrup
From Recipes for the million, 1891
Serves 10
June is the best time to select for making the syrup.
Presented as published in 1891. 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
421Calories
3 gProtein
106 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories421 kcal
Protein3.1 g
Carbohydrates106 g
Fiber6.1 g
Sugars94 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium20 mg
Potassium983 mg
Calcium299 mg
Iron0.8 mg
Magnesium43 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A17 mcg
Vitamin E0.9 mg
Vitamin K100 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate24 mcg
Choline21 mg
Caffeine0 mg
Water508 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 186. The excerpt below is the record exactly as published.
RHUBARB SYRUP. — Cut into pieces, without being peeled, seven pounds and a half of rhubarb, and add to it two pounds of sugar. Put it with two quarts of water
Cook this with the app: pantry check, scaling, and the assistant.