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Rhubarb Pie

Name: Rhubarb Pie
Yield: 2 servings
Cuisine: American
Ingredients: one cup rhubarb; one-half cup raisins; one medium-sized cracker; two-thirds cup of sugar; one egg; little salt

From The Toronto Cook Book, 1915

Serves 2

Presented as published in 1915. 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

468Calories

6 gProtein

111 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories468 kcal

Protein5.8 g

Carbohydrates111 g

Fiber4.2 g

Sugars100 g

Total Fat3.3 g

Saturated Fat1 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol93 mg

Sodium64 mg

Potassium713 mg

Calcium142 mg

Iron1.6 mg

Magnesium34 mg

Phosphorus115 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0.5 mcg

Vitamin C10 mg

Vitamin A46 mcg

Vitamin E0.7 mg

Vitamin K36 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.8 mg

Folate23 mcg

Choline86 mg

Caffeine0 mg

Water132 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 74. The excerpt below is the record exactly as published.

Rhubarb Pie One cup rhubarb, one-half cup raisins and one medium- sized cracker, all chopped together, then add two-thirds cup of sugar, one egg and little salt

Cook this with the app: pantry check, scaling, and the assistant.