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Stewed Rhubarb
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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
561Calories
5 gProtein
143 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories561 kcal
Protein5.2 g
Carbohydrates143 g
Fiber11 g
Sugars121 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium21 mg
Potassium1447 mg
Calcium417 mg
Iron1.7 mg
Magnesium63 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 Harper's cook book encyclopædia (1902), page 483. The excerpt below is the record exactly as published.
lb. of rhubarb, place it at the back of the range where it will be heated and the sugar be dissolved, and add a few whole cloves and some stick cinnamon. Cook slowly until it is almost as thick as jam. Turn into glasses, and, when it is cold, cover. Rhubarb, Stewed. — To i lb. of rhubarb, cut in pieces of one or two inches in length, allow *4 lb. of loaf sugar and the grated rind of one lemon
Cook this with the app: pantry check, scaling, and the assistant.