Rhubarb Water
From The school kitchen textbook, 1915
Presented as published in 1915. 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
327Calories
6 gProtein
81 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories327 kcal
Protein5.6 g
Carbohydrates81 g
Fiber14 g
Sugars30 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium545 mg
Potassium340 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 school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 144. The excerpt below is the record exactly as published.
Rhubarb Water 1 small stalk rhubarb. 1 strip lemon peel. 1 c. boiling water. 2 tbsp. sugar
Cook this with the app: pantry check, scaling, and the assistant.