Americandessert
Raisin and Rhubarb Pie
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
1387Calories
8 gProtein
361 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1387 kcal
Protein8.3 g
Carbohydrates361 g
Fiber13 g
Sugars327 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium60 mg
Potassium2060 mg
Calcium313 mg
Iron4 mg
Magnesium96 mg
Phosphorus217 mg
Zinc0.9 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A11 mcg
Vitamin E0.8 mg
Vitamin K72 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate25 mcg
Choline35 mg
Caffeine0 mg
Water240 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 30. The excerpt below is the record exactly as published.
RAISIN AND RHUBARB PIE. 1 ec. rhubarb. 1 c. sugar. 1 c. raisins. 1 lemon (juice and rind). 1 egg
Cook this with the app: pantry check, scaling, and the assistant.