Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rhubarb Custard Pie
From The Cook County cook book, 1912
Serves 5
Presented as published in 1912. 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
439Calories
4 gProtein
105 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories439 kcal
Protein3.5 g
Carbohydrates105 g
Fiber2 g
Sugars102 g
Total Fat2.4 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol74 mg
Sodium34 mg
Potassium353 mg
Calcium109 mg
Iron0.6 mg
Magnesium16 mg
Phosphorus55 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C9 mg
Vitamin A38 mcg
Vitamin E0.5 mg
Vitamin K33 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate17 mcg
Choline66 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 359. The excerpt below is the record exactly as published.
RHUBARB CUSTARD PIE.— Cook 2^ cups rhubarb with about 1 tablespoon of water, add 2^^^ cups sugar just as removed from fire, and add beaten yolks of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.