Americandessertvegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Rhubarb Pie
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
311Calories
4 gProtein
75 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories311 kcal
Protein3.9 g
Carbohydrates75 g
Fiber1 g
Sugars49 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium593 mg
Potassium206 mg
Calcium55 mg
Iron1.9 mg
Magnesium15 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A2.8 mcg
Vitamin E0.2 mg
Vitamin K16 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate54 mcg
Choline3.4 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 100. The excerpt below is the record exactly as published.
sugar, flour, salt ^nd egg slightly beaten, then add rhubarb
Cook this with the app: pantry check, scaling, and the assistant.