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Rhubarb Water
From The Landmarks club cook book, 1903
Serves 1
Presented as published in 1903. 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
279Calories
6 gProtein
68 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories279 kcal
Protein5.6 g
Carbohydrates68 g
Fiber14 g
Sugars17 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium545 mg
Potassium339 mg
Calcium320 mg
Iron17 mg
Magnesium34 mg
Phosphorus51 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C132 mg
Vitamin A5 mcg
Vitamin E0.4 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate80 mcg
Choline17 mg
Caffeine0 mg
Water311 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 138. The excerpt below is the record exactly as published.
RHUBARB WATER. One small stalk rhubarb, one cup boiling water, one strip lemon peel, one tablespoon sugar
Cook this with the app: pantry check, scaling, and the assistant.