Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rhubarb Cream Pie
From The Rural cook book, 1907
Serves 3
A creamy pie topped with meringue.
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
462Calories
9 gProtein
77 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories462 kcal
Protein9.1 g
Carbohydrates77 g
Fiber2.3 g
Sugars69 g
Total Fat15 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3238 mg
Potassium264 mg
Calcium76 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A4.1 mcg
Vitamin E3.1 mg
Vitamin K22 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate8.9 mcg
Choline6.3 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 36. The excerpt below is the record exactly as published.
Rhubarb Cream Pie. — One cupful of rhubarb choired fine or grated, one cupful of sugar, a pinch of salt, a grating of nutmeg'or lemon peel, (loisten a tablespoonful of cornstarch with a tablespoonful of cold water; then fill the cup up with boiling water, stirring until dear. Beat the yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.