Rhubarb for Pies

Name: Rhubarb for Pies
Ingredients: three-quarters of a pound of sugar; the stem of the pieplant (rhubarb)

From Jane Hamilton's recipes, 1909

Water is unnecessary, as sugar extracts enough juice.

Presented as published in 1909. 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

1842Calories

4 gProtein

472 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1842 kcal

Protein4.1 g

Carbohydrates472 g

Fiber8.2 g

Sugars458 g

Total Fat2.4 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium23 mg

Potassium1315 mg

Calcium395 mg

Iron1.2 mg

Magnesium56 mg

Phosphorus64 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C36 mg

Vitamin A23 mcg

Vitamin E1.2 mg

Vitamin K133 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Folate32 mcg

Choline28 mg

Caffeine0 mg

Water425 g

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 40. The excerpt below is the record exactly as published.

RHUBARB FOR PIES. Take the stem of the pieplant (rhubarb), strip off the thin skin, and cut into pieces the size of a gooseberry. Stir in sugar to suit the taste, three-quarters of a pound of sugar

Cook this with the app: pantry check, scaling, and the assistant.