Stewed Rhubarb
From The cult of the chafing dish, 1904
Can be adapted for other stoneless fruits.
Presented as published in 1904. 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
173Calories
5 gProtein
42 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories173 kcal
Protein5.2 g
Carbohydrates42 g
Fiber11 g
Sugars20 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium20 mg
Potassium1445 mg
Calcium416 mg
Iron1.6 mg
Magnesium62 mg
Phosphorus80 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A24 mcg
Vitamin E1.4 mg
Vitamin K133 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate43 mcg
Choline33 mg
Caffeine0 mg
Water514 g
As published
This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 49. The excerpt below is the record exactly as published.
Stewed Rhubarb. Cut a pound of fresh sweet rhubarb into two-inch lengths, put it in the Chafing Dish with a tumbler of water, the peel of one lemon, and a tablespoon of soft white sugar
Cook this with the app: pantry check, scaling, and the assistant.