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Rhubarb Tart
From Recipes for the million, 1891
Serves 6
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
119Calories
5 gProtein
26 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories119 kcal
Protein5.1 g
Carbohydrates26 g
Fiber10 g
Sugars6.2 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium23 mg
Potassium1633 mg
Calcium488 mg
Iron1.2 mg
Magnesium68 mg
Phosphorus79 mg
Zinc0.6 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A28 mcg
Vitamin E1.5 mg
Vitamin K166 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate40 mcg
Choline35 mg
Caffeine0 mg
Water535 g
Estimated from matched ingredients across 6 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 TART. — Peel and cut the rhubarb into pieces two inches long, put them into a saucepan, pour over them a thin syrup of sugar and water
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