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Rhubarb Pie
From The Pattern cook-book, 1890
Serves 8
Presented as published in 1890. 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
97Calories
0 gProtein
25 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories97 kcal
Protein0 g
Carbohydrates25 g
Sugars25 g
Total Fat0.1 g
Sodium0.3 mg
Potassium0.5 mg
Calcium0.3 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 178. The excerpt below is the record exactly as published.
RHUBARB PIE (pIE-PLANT). Peel or string the rhubarb by breaking a piece off each stem end and stripping down the thin skin that will be found clinging to the broken portion. Break the rhubarb into small pieces, and measure it in a pie-dish to ascer- tain the quantity needed. Place the pieces in a pan, flour them until they are quite white and add a cupful of sugar to each pie
Cook this with the app: pantry check, scaling, and the assistant.