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Mince Rhubarb Pie
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Presented as published in 1907. 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
797Calories
4 gProtein
193 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories797 kcal
Protein3.6 g
Carbohydrates193 g
Fiber9.2 g
Sugars113 g
Total Fat6.8 g
Saturated Fat3.7 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol14 mg
Sodium76 mg
Potassium2324 mg
Calcium312 mg
Iron6.8 mg
Magnesium244 mg
Phosphorus119 mg
Zinc0.6 mg
Copper0.7 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A52 mcg
Vitamin E0.5 mg
Vitamin K35 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate12 mcg
Choline19 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 44. The excerpt below is the record exactly as published.
Mince Rhubarb Pie To 1 cup rhubarb, measured after chopping fine, add V2 cup each sugar, molasses, water and seeded and chopped raisins, 1 large soda cracker or a slice of thoroughly dried bread rolled fine, 1 egg, 1 scant teasp cinnamon, a little cloves, nutmeg, salt, and 1 tablesp melted butter
Cook this with the app: pantry check, scaling, and the assistant.