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Spiced Rhubarb
From The Toronto Cook Book, 1915
Serves 11
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
693Calories
2 gProtein
176 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories693 kcal
Protein2 g
Carbohydrates176 g
Fiber4.9 g
Sugars167 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium14 mg
Potassium617 mg
Calcium204 mg
Iron0.8 mg
Magnesium30 mg
Phosphorus33 mg
Zinc0.3 mg
Copper0.1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A11 mcg
Vitamin E0.7 mg
Vitamin K63 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate15 mcg
Choline13 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 177. The excerpt below is the record exactly as published.
Spiced Rhubarb Wash the rhubarb, cut it into half inch lengths, then weigh it. To five pounds of the fruit add four pounds of granulated sugar, one pint of vinegar and two tablespoons each of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.