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Ripe Rhubarb Jam
From The national course in home economics, 1917
Serves 8
The color red shows that it has grown in the sun and is much finer.
Presented as published in 1917. 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
219Calories
0 gProtein
57 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories219 kcal
Protein0 g
Carbohydrates57 g
Fiber0.1 g
Sugars57 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.7 mg
Potassium10 mg
Calcium3.3 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.2 mg
Caffeine0 mg
Water2.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 255. The excerpt below is the record exactly as published.
RIPE RHUBARB JAM. Select fresh red rhubarb. The color red shows that it has grown in the sun and is much finer; cut in pieces one inch long, take sugar pound for pound
Cook this with the app: pantry check, scaling, and the assistant.