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Covered Rhubarb Pie

Name: Covered Rhubarb Pie
Yield: 8 servings
Ingredients: Took 8 cups flour; 2 cups butter; two cups water; cut up into them raw rhubarb; a pound of sugar

From Cooking for profit, 1886

Serves 8

One-third of the paste left over. Cut pies into five pieces each.

Presented as published in 1886. 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

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 141. The excerpt below is the record exactly as published.

Covered Rhubarb Pie. Took 8 cups flour (2 pounds, 7 cents.] 2 cups butter (i pound, 19 cents.) // COOKING FOR PROFIT, Rubbed together dry and wetted with two cups water (No. 20.) Lined three pie pans, dinner plate size, cut up into them raw rhubarb in veiy small pieces (4 cents) and spread over it a pound of sugar

Cook this with the app: pantry check, scaling, and the assistant.