Stewed Rhubarb
From Manual for army cooks, 1896
Turn it out to cool and it is ready for use.
Presented as published in 1896. 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
1842Calories
4 gProtein
472 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1842 kcal
Protein4.1 g
Carbohydrates472 g
Fiber8.2 g
Sugars458 g
Total Fat2.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium23 mg
Potassium1315 mg
Calcium395 mg
Iron1.2 mg
Magnesium56 mg
Phosphorus64 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A23 mcg
Vitamin E1.2 mg
Vitamin K133 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate32 mcg
Choline28 mg
Caffeine0 mg
Water425 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 69. The excerpt below is the record exactly as published.
STEWED RHUBARB. Wash the rhubarb and cut it into pieces one inch long. Do not peel it. Allow one j)Ound of sugar to each pound of rhubarb
Cook this with the app: pantry check, scaling, and the assistant.