Americandessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Rhubarb Pie
From Miss Parloa's kitchen companion, 1887
Serves 3
Reduce heat after the first 10 minutes.
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
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 310. The excerpt below is the record exactly as published.
Rhubarb Pie. Put into a chopping-bowl a cupful of sifted flour, a teaspoonful of sugar, one-fourth of a teaspoonful of salt, and four table-spoonfuls of butter, and chop until the ingredients get well mixed ; then add a little more than one-eighth of a cupful of cold water, and continue the chopping until a smooth paste is formed. Put away in a cold place until needed later. Mix a cupful of sugar and a teaspoonful of flour, and afterward add a well-beaten egg and a heaping cupful of chopped rhubarb
Cook this with the app: pantry check, scaling, and the assistant.