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Steamed Rhubarb
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. 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
303Calories
2 gProtein
76 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories303 kcal
Protein2 g
Carbohydrates76 g
Fiber4 g
Sugars69 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9.7 mg
Potassium649 mg
Calcium194 mg
Iron0.5 mg
Magnesium27 mg
Phosphorus31 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
Water210 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 66. The excerpt below is the record exactly as published.
Steamed Rhubarb. — Wash one cup of rhubarb and cut it into inch pieces without removing the skin, as this gives a pretty pink color to the juice. Put it in an agate double boiler without water, sprinkle one- third cup of sugar
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