Rhubarb Water
From The St. Mungo cookery book, 1904
F.G.
Presented as published in 1904. 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
1099Calories
18 gProtein
254 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories1099 kcal
Protein18 g
Carbohydrates254 g
Fiber20 g
Sugars90 g
Total Fat5.5 g
Saturated Fat0.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium2161 mg
Potassium990 mg
Calcium869 mg
Iron64 mg
Magnesium92 mg
Phosphorus170 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C83 mg
Vitamin A13 mcg
Vitamin E0.8 mg
Vitamin K66 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate278 mcg
Choline43 mg
Caffeine0 mg
Water1022 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 77. The excerpt below is the record exactly as published.
RHUBARB WATER. Take 8 ozs. of rhubarb, wipe and clean with a cloth ; cut up into as thin slices as possible. Put into a jug, add 3 ozs. of castor sugar, the yellow rind of ^ a lemon, and i quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.