Americandessertvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Rhubarb Pie
From The century cook book, 1894
Serves 3
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 93. The excerpt below is the record exactly as published.
Rhubarb Pie. Pour boiling water over two teacupfuls of chopped rhubarb, drain off the water after four or five minutes, and mix with the rhubarb a teacupful of sugar, the yolk of an ^Z%i ^ piece of butter and a tablespoonful of flour, moistening the whole with three tablespoonfuls of water
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