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Khubaeb Pie
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
Nutrition per serving
499Calories
6 gProtein
117 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories499 kcal
Protein6 g
Carbohydrates117 g
Fiber4 g
Sugars103 g
Total Fat3.3 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol93 mg
Sodium46 mg
Potassium694 mg
Calcium210 mg
Iron1.4 mg
Magnesium32 mg
Phosphorus89 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C18 mg
Vitamin A51 mcg
Vitamin E0.9 mg
Vitamin K66 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate40 mcg
Choline87 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 54. The excerpt below is the record exactly as published.
KHUBAEB PIE. 2 cups rhubarb 1 cup sugar 1 egg 2 T. flour
Cook this with the app: pantry check, scaling, and the assistant.