Americandessertvegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free

Rhubarb or Pie-Plant Pie

Name: Rhubarb or Pie-Plant Pie
Yield: 3 servings
Cuisine: American
Ingredients: 2 cups of chopped pie-plant; 1 cup of sugar; 2 tablespoons of flour; yolks of 2 eggs; 3 tablespoons of water

From The Cook County cook book, 1912

Serves 3

Presented as published in 1912. 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

325Calories

5 gProtein

71 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories325 kcal

Protein4.8 g

Carbohydrates71 g

Fiber0 g

Sugars67 g

Total Fat3.5 g

Saturated Fat1 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol124 mg

Sodium49 mg

Potassium55 mg

Calcium21 mg

Iron0.9 mg

Magnesium5.7 mg

Phosphorus72 mg

Zinc0.5 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A53 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.4 mg

Folate24 mcg

Choline98 mg

Caffeine0 mg

Water41 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 358. The excerpt below is the record exactly as published.

RHUBARB OR PIE-PLANT PIE.— Pour boiling water over 2 cups of chopped pie-plant, and let stand a few minutes, drain off the water, and add 1 cup of sugar, 2 tablespoons of flour, yolks of 2 eggs, well beaten, 3 tablespoons of water

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