Photo: Mae Mu
Estimated Nutrition (whole recipe, rough)
148
Calories
2g
Protein
0g
Fat
37g
Carbs
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three pounds of rhubarb
- three pounds of sugar
- half pound of figs
- three small oranges
Directions
1
Three pounds of rhubarb, three pounds of sugar, one- half pound of figs, two or three small oranges. Grate rind of oranges, squeeze out the pulp; cut figs and rhu- barb in small pieces. Mix all together with sugar and let stand over night. In morning cook about thirty minutes. Mrs. J. J. Bickel.
2
PRESERVES AND JAMS
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive