Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rhubarb Custard Pie
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
323Calories
6 gProtein
57 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories323 kcal
Protein6.3 g
Carbohydrates57 g
Fiber1.8 g
Sugars53 g
Total Fat9.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.5 mg
Sodium20 mg
Potassium350 mg
Calcium137 mg
Iron0.2 mg
Magnesium17 mg
Phosphorus55 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C8 mg
Vitamin A18 mcg
Vitamin E1.7 mg
Vitamin K29 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate7 mcg
Choline13 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 109. The excerpt below is the record exactly as published.
RHUBARB CUSTARD PIE. Fresh rhubarb, 10 stalks. Milk, 2-3 cup. Egg yolks, 2. Butter, 1 teaspoon. Sugar, 1 large cup. Nutmeg, a pinch
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