Americandessertvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rhubarb Pie
From Original White House Cookbook, 1887
Serves 4
Superior to those made with stewed fruit.
Presented as published in 1887. 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
274Calories
2 gProtein
63 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories274 kcal
Protein2.4 g
Carbohydrates63 g
Fiber5.3 g
Sugars53 g
Total Fat2.9 g
Saturated Fat1.7 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2435 mg
Potassium671 mg
Calcium207 mg
Iron0.7 mg
Magnesium39 mg
Phosphorus45 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A12 mcg
Vitamin E0.6 mg
Vitamin K66 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate20 mcg
Choline14 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 213. The excerpt below is the record exactly as published.
RHUBARB PIE. Cut the large stalks off where the leaves commence, strip off the outside skin, then cut the stalks in pieces half an inch long ; line a pie dish with paste rolled rather thicker than a dollar piece, put a layer of the rhubarb nearly an inch deep; to a quart bowl of cut rhubarb put a large teacupful of sugar ; strew it over with a saltspoonful of salt and a little nutmeg
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