Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
68
Calories
1g
Protein
1g
Fat
17g
Carbs
Counts 3 of 5 ingredients — the other 2 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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Pie | not in our table | 0 |
| Plant | 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 pie plant add three pounds of sugar
- one-half pound chopped almonds
- three pounds of sugar
- three lemons
Directions
1
RHUBARB CONSERVE— To three pounds of pie plant add three pounds of sugar and the juice of three lemons. Cook thirty minutes. Then add the grated rind of three lemons and one-half pound chopped almonds. Cook thirty minutes longer.
By Paidar, Marie, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive