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Spiced Rhubarb

Name: Spiced Rhubarb
Yield: 5 servings
Ingredients: Peel and slice 2½ pounds of rhubarb; a pound of sugar; one cup of sugar; half a cupful of vinegar; half a cupful of water; one-third of a teaspoonful of cloves; one-third of a teaspoonful of mace; one-third of a teaspoonful of allspice; a teaspoonful of cinnamon

From The Rural cook book, 1907

Serves 5

Presented as published in 1907. 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

559Calories

2 gProtein

141 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories559 kcal

Protein2.1 g

Carbohydrates141 g

Fiber4.5 g

Sugars133 g

Total Fat0.9 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium12 mg

Potassium662 mg

Calcium206 mg

Iron0.7 mg

Magnesium29 mg

Phosphorus34 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A12 mcg

Vitamin E0.6 mg

Vitamin K67 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate16 mcg

Choline14 mg

Caffeine0 mg

Water259 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 105. The excerpt below is the record exactly as published.

Spiced Rhubarb. — Peel and slice Z'/i pounds of rhubarb; sprinkle a pound of sugar over it and let stand until morning. Drain olT the- syrup and add one cup of sugar and half a cupful each of vinegar and water. Drop into this syrup small bags filled with a mixture composed of one - third of a teaspoonful each of cloves, mace, allspice and ginger, and a teaspoonfui of cinnamon

Cook this with the app: pantry check, scaling, and the assistant.