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Rhubarb or Pieplant Pie
From The home cook book, 1905
Serves 8
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
100Calories
0 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories100 kcal
Protein0.1 g
Carbohydrates26 g
Fiber0 g
Sugars25 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium1.8 mg
Calcium0.5 mg
Iron0.1 mg
Magnesium0.4 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.6 mcg
Choline0 mg
Caffeine0 mg
Water1.9 g
Estimated from matched ingredients across 8 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 OR PIEPLANT PIE Unless you have stalks young and exceedingly tender, begin by stripping off the skins of the stalks. Then cut the stalks in pieces half an inch long. Cover a pie tin with crust, pinching the edge up high. Strew over it thick pieces of pieplant mixed with sugar, allowing to a cup of the rhubarb a cup of sugar. Sprinkle over all a tablespoon of flour and add a tablespoon of cold water
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