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Stewed Rhubarb
From The economical cook book, 1905
Serves 1
Presented as published in 1905. 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
149Calories
2 gProtein
42 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories149 kcal
Protein1.7 g
Carbohydrates42 g
Fiber11 g
Sugars29 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.3 mg
Potassium233 mg
Calcium156 mg
Iron0.9 mg
Magnesium18 mg
Phosphorus16 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C131 mg
Vitamin A4.3 mcg
Vitamin E0.3 mg
Vitamin K7.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate15 mcg
Choline10 mg
Caffeine0 mg
Water105 g
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 96. The excerpt below is the record exactly as published.
Stewed Bhnbarb. Peel the stalks and eat them in pieees half an indi in lea^^ pour boiling water on it and drain a moment in a enllender, pnl It oyer the ftre in a {Mreserying-kettle, with plenty of sugar, but no water, as the fruit is very juicy, and with the sugar will make all the syrup you need ; stew it a few minutes ; just before taking it off the fire, add the peel of a lemon
Cook this with the app: pantry check, scaling, and the assistant.