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Rhubarb Tarts
From The table, 1889
Serves 1
Presented as published in 1889. 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
381Calories
2 gProtein
96 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories381 kcal
Protein2.2 g
Carbohydrates96 g
Fiber4.3 g
Sugars86 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium11 mg
Potassium693 mg
Calcium207 mg
Iron0.6 mg
Magnesium29 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A12 mcg
Vitamin E0.6 mg
Vitamin K70 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate17 mcg
Choline15 mg
Caffeine0 mg
Water225 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 266. The excerpt below is the record exactly as published.
Rhubarb Tarts. — Take six medium-sized rhubarb stalks, pare off the green parts, and peel them well. Then cut them into small pieces half an inch long; put them into a saucepan, on a very slow fire; cover, and let cook slowly for fifteen minutes; then remove, and add three ounces of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.