Rhubarb Custard Pie
From Wilkes County Home Demonstration Club cook book, 1947
Recipe by Mrs. Ralph Wooten, Millers Creek Club
Presented as published in 1947. 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
5079Calories
2 gProtein
1269 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories5079 kcal
Protein2.1 g
Carbohydrates1269 g
Fiber5.6 g
Sugars815 g
Total Fat12 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol31 mg
Sodium3513 mg
Potassium753 mg
Calcium308 mg
Iron1.2 mg
Magnesium42 mg
Phosphorus36 mg
Zinc3.8 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A11 mcg
Vitamin E0.7 mg
Vitamin K68 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate16 mcg
Choline17 mg
Caffeine0 mg
Water414 g
As published
This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 51. The excerpt below is the record exactly as published.
RHUBARB CUSTARD PIE % cup sugar 1% t. salt 4 cup white syrup 1 T. melted butter or margarine % lb. rhubarb (3 cups) Zal.corn starch 1 ege
Cook this with the app: pantry check, scaling, and the assistant.