vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Rhubarb
From The home cook book, 1905
Serves 2
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
482Calories
4 gProtein
121 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories482 kcal
Protein4 g
Carbohydrates121 g
Fiber8.1 g
Sugars105 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium19 mg
Potassium1297 mg
Calcium388 mg
Iron1 mg
Magnesium54 mg
Phosphorus63 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A22 mcg
Vitamin E1.2 mg
Vitamin K132 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate31 mcg
Choline27 mg
Caffeine0 mg
Water421 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 192. The excerpt below is the record exactly as published.
STEWED RHUBARB Peel the rhubarb and cut it in inch pieces. Lay it in a large crock, wash quickly in cold water, and then cover with boiling water. Let it stand fifteen minutes, and pour off this water. Put it in a preserving kettle, and add a teacup of sugar
Cook this with the app: pantry check, scaling, and the assistant.