Steamed Rhubarb Sauce
From Household science and arts, 1913
Presented as published in 1913. 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
1737Calories
8 gProtein
441 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1737 kcal
Protein8.1 g
Carbohydrates441 g
Fiber16 g
Sugars411 g
Total Fat3.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium40 mg
Potassium2597 mg
Calcium777 mg
Iron2.2 mg
Magnesium109 mg
Phosphorus126 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C72 mg
Vitamin A45 mcg
Vitamin E2.4 mg
Vitamin K263 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate63 mcg
Choline55 mg
Caffeine0 mg
Water842 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 14. The excerpt below is the record exactly as published.
1 qt. rhubarb (cut into J-inch pieces) 2 c. sugar R£CIPE 13. RECIPE 14. 4 bananas J c. sugar IJ tbs. melted butter 2 tbs. boiling water Juice of 1 lemon RECIPE 15. 1 qt. cranberries 2 c. sugar APPLE SAUCE Wash, pare, quarter, and core the apples ; cook the water, sugar, salt, and lemon rind for five minutes. Add the apples and cook them until they are tender (stirring them occasionally). Remove the lemon rind. Pour the sauce into a dish and allow it to cool before serving it. BAKED APPLE SAUCE Put the apples into a pudding dish, and .add the water and sugar. Cover the dish tightly and bake the apples in a slow oven until they are soft, and deep red in color. STEAMED RHUBARB SAUCE
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