Americandessert
Rhubarb Meringue Pie
From New Delineator recipes., 1929
Presented as published in 1929. 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
852Calories
2 gProtein
214 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories852 kcal
Protein2.3 g
Carbohydrates214 g
Fiber3.6 g
Sugars203 g
Total Fat2.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.6 g
Cholesterol6.7 mg
Sodium44 mg
Potassium589 mg
Calcium179 mg
Iron0.7 mg
Magnesium27 mg
Phosphorus33 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A15 mcg
Vitamin E0.5 mg
Vitamin K59 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate17 mcg
Choline12 mg
Caffeine0 mg
Water311 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 76. The excerpt below is the record exactly as published.
RHUBARB MERINGUE PIE 5 to 8 stalks rhubarb 2 egg-whites Flour I tablespoon sugar for I cup sugar meringue % cup water
Cook this with the app: pantry check, scaling, and the assistant.