vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Rhubarb
From The Hotel St. Francis cook book, 1919
Serves 1
Serve with cream and powdered sugar separately.
Presented as published in 1919. 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
544Calories
4 gProtein
138 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories544 kcal
Protein4.3 g
Carbohydrates138 g
Fiber11 g
Sugars118 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium27 mg
Potassium1333 mg
Calcium448 mg
Iron1.5 mg
Magnesium60 mg
Phosphorus67 mg
Zinc0.6 mg
Copper0.1 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A23 mcg
Vitamin E1.3 mg
Vitamin K134 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
Water661 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 255. The excerpt below is the record exactly as published.
Stewed rhubarb Shi imp salad Grape-nuts with cream Lamb chops Yarmouth bloaters Julienne potatoes Rolls French string beans Coffee Chocolate macaroons Coffee DINNER Seapuit oysters on half shell Onion soup au gratin Salted pistachio nuts Whitefish, maitre d'hotel Sweetbreads braise, au jus Puree St. Germain Olivette potatoes Roast leg of lamb, mint sauce Romaine salad Pineapple punch Lady fingers Coffee Stewed rhubarb. Peel one pound of rhubarb, cut in two inch pieces, and place in shallow pan. Put on top one-quarter pound of sugar, a small piece of cinnamon, and one-half pint of water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.