Stewed Rhubarb
From Canadian cook book, 1924
Rhubarb may be cooked in covered baking dish in moderate oven.
Presented as published in 1924. 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
939Calories
7 gProtein
236 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories939 kcal
Protein7.1 g
Carbohydrates236 g
Fiber14 g
Sugars209 g
Total Fat2.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium33 mg
Potassium2270 mg
Calcium679 mg
Iron1.8 mg
Magnesium95 mg
Phosphorus110 mg
Zinc0.8 mg
Copper0.2 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C63 mg
Vitamin A39 mcg
Vitamin E2.1 mg
Vitamin K230 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate55 mcg
Choline48 mg
Caffeine0 mg
Water736 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 50. The excerpt below is the record exactly as published.
STEWED RHUBARB. 3^ c. I 4 c. rhubarb. 2 tb. I 1 c. sugar
Cook this with the app: pantry check, scaling, and the assistant.