Estimated Nutrition (whole recipe, rough)
111
Calories
2g
Protein
1g
Fat
26g
Carbs
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rhubarb | not in our table | 0 |
| Water | 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
- 2 quarts of rhubarb
- 1 pound sugar
- 1 small cup water to each 2 quarts of rhubarb
- half blackberries may be added to the rhubarb
Directions
1
Cut the rhubarb into inch lengtlis, put in a preserving kettle with 1 small cup water to each 2 quarts of rhubarb ; simmer till soft, and squeeze through a jelly bag. Allow 1 pound sugar for each pint juice. Continue according to general directions. A few apples, or half blackberries may be added to the rhubarb.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive