Americandessertvegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Rhubarb Meringue Pie
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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
335Calories
4 gProtein
71 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories335 kcal
Protein4.1 g
Carbohydrates71 g
Fiber2 g
Sugars64 g
Total Fat5 g
Saturated Fat1.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.8 g
Cholesterol184 mg
Sodium14 mg
Potassium349 mg
Calcium121 mg
Iron1 mg
Magnesium16 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0.9 mcg
Vitamin C9 mg
Vitamin A70 mcg
Vitamin E0.7 mg
Vitamin K33 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate39 mcg
Choline146 mg
Caffeine0 mg
Water144 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 187. The excerpt below is the record exactly as published.
RHUBARB MERINGUE PIE Cut rhubarb into thin sHces ; measure a coffee cup heap- ing full. Beat the yolks of two eggs with half a cup of sugar, one tablespoon of flour, and one-fourth of a cup of water. Mix with the rhubarb. Turn into a pastry-lined pie tin and bake in a moderate oven until the crust is done and filling well set. Beat the whites of the eggs until stiff, add two tablespoons of .pulverized suga
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