Americandessertvegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rhubarb Pie
From Vegetarian Cook Book, 1904
Serves 8
Presented as published in 1904. 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
47Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein1.4 g
Carbohydrates11 g
Fiber2 g
Sugars4.4 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.6 mg
Potassium328 mg
Calcium97 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C9 mg
Vitamin A5.6 mcg
Vitamin E0.3 mg
Vitamin K33 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate13 mcg
Choline6.9 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 58. The excerpt below is the record exactly as published.
RHUBARB PIE Pie paste. Rhubarb, 4 cups. Sugar, 1 large cup. Nutmeg. Salt. Flour. Line a pie plate with paste
Cook this with the app: pantry check, scaling, and the assistant.