Photo: Matheus Cenali
Estimated Nutrition (whole recipe, rough)
150
Calories
2g
Protein
1g
Fat
39g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| 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
- one cup pineapple cut fine
- six cups rhubarb
- seven cups sugar
- two tablespoons chopped almonds
- one lemon
Directions
1
One cup pineapple cut fine, six cups rhubarb, seven cups sugar, one lemon or orange, rind and juice, two tablespoons chopped almonds. Stew fruit ten minutes, without water, stirring gently. Add sugar, let cool half an hour before filling glasses, then seal.
2
Mrs. a. C. Mowat.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive