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Spiced Rhubarb
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. 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
484Calories
2 gProtein
123 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories484 kcal
Protein2 g
Carbohydrates123 g
Fiber4.1 g
Sugars116 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium10 mg
Potassium655 mg
Calcium196 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A11 mcg
Vitamin E0.6 mg
Vitamin K66 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
Water212 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 483. The excerpt below is the record exactly as published.
/z lb. of sugar for I lb. of rhubarb, place it at the back of the range where it will be heated and the sugar be dissolved, and add a few whole cloves and some stick cinnamon
Cook this with the app: pantry check, scaling, and the assistant.