Rhubarb or Persian Apple Pie

Name: Rhubarb or Persian Apple Pie
Ingredients: one cup chopped rhubarb; one cup sugar; one egg; one tablespoon flour; one-third rind of lemon grated

From The Pocumtuc housewife, 1897

Recipe attributed to Mrs. Luke Wright.

Presented as published in 1897. 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

866Calories

3 gProtein

222 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories866 kcal

Protein3.4 g

Carbohydrates222 g

Fiber7.6 g

Sugars205 g

Total Fat1.3 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium13 mg

Potassium715 mg

Calcium241 mg

Iron1.3 mg

Magnesium35 mg

Phosphorus44 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C61 mg

Vitamin A12 mcg

Vitamin E0.7 mg

Vitamin K66 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate33 mcg

Choline17 mg

Caffeine0 mg

Water238 g

As published

This recipe was extracted from The Pocumtuc housewife (1897), page 8. The excerpt below is the record exactly as published.

. Rhubarb or Persian Apple* Mrs. Luke Wright. One cup chopped rhubarb, one cup sugar, one egg, one table- spoon fiour, one-third rind of lemon grated. Cream Pie. Mrs. J. Stebbins. One cup cream, one egg, op^ cup maple sugar, one table- spoon flo

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