Rhubarb Tart
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Presented as published in 1880. 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
1310Calories
0 gProtein
339 gCarbs
1 gFat
Full nutrition (15 nutrients)
Calories1310 kcal
Protein0 g
Carbohydrates339 g
Sugars340 g
Total Fat1.1 g
Sodium3.4 mg
Potassium6.8 mg
Calcium3.4 mg
Iron0.2 mg
Magnesium1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0.1 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 196. The excerpt below is the record exactly as published.
three-quarters of a pound of sugar to a bottle of rhu- barb. In making rhubarb tart
Cook this with the app: pantry check, scaling, and the assistant.