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Steamed Rhubarb
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
If the rhubarb is very sour, steam it without sugar until the juice flows, then drain it, add the sugar, and steam again till the sugar is dissolved.
Presented as published in 1884. 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
869Calories
4 gProtein
221 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories869 kcal
Protein4 g
Carbohydrates221 g
Fiber8.1 g
Sugars206 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium20 mg
Potassium1299 mg
Calcium389 mg
Iron1.1 mg
Magnesium55 mg
Phosphorus63 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A22 mcg
Vitamin E1.2 mg
Vitamin K132 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate31 mcg
Choline27 mg
Caffeine0 mg
Water421 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 231. The excerpt below is the record exactly as published.
Steamed Wiubarb. — Wash, peel, and cut the rhubarb into inch pieces. Put it into a granite double boiler, add one cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.