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, a Guide to Domestic Cookery as it is Practised in ..., 1906

Presented as published in 1906. 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

860Calories

3 gProtein

220 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories860 kcal

Protein3.2 g

Carbohydrates220 g

Fiber5 g

Sugars204 g

Total Fat1.3 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium12 mg

Potassium708 mg

Calcium205 mg

Iron1.2 mg

Magnesium32 mg

Phosphorus45 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C36 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)1.2 mg

Folate32 mcg

Choline15 mg

Caffeine0 mg

Water241 g

As published

This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 8. The excerpt below is the record exactly as published.

4 Rhubarb or Persian Apple. One cup chopped rhubarb, one cup sugar, one egg, one tablespoon flour, one third rind of lemon grated

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