Americandessertvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rhubarb Pie
From The Henderson cook book, 1914
Serves 3
Presented as published in 1914. 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
346Calories
2 gProtein
87 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories346 kcal
Protein2.1 g
Carbohydrates87 g
Fiber4.1 g
Sugars69 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium399 mg
Potassium649 mg
Calcium194 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A11 mcg
Vitamin E0.6 mg
Vitamin K66 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate16 mcg
Choline14 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 41. The excerpt below is the record exactly as published.
Have ready 3 cups rhubarb cut in ^4-inch pieces, and over these pour boiling water. Bring them quickly to boiling point, then drain off the water. Mix together 1 cup sugar, 1/2 teaspoon salt, 14 cup corn starch
Cook this with the app: pantry check, scaling, and the assistant.