Americandessert
Rhubarb Pie
From A text-book of cooking, 1915
Rhubarb contains such a large percentage of moisture that it is well to use but one crust.
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
983Calories
7 gProtein
245 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories983 kcal
Protein7.5 g
Carbohydrates245 g
Fiber8.1 g
Sugars206 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium21 mg
Potassium1341 mg
Calcium395 mg
Iron2.9 mg
Magnesium63 mg
Phosphorus97 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A22 mcg
Vitamin E1.2 mg
Vitamin K132 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.5 mg
Folate82 mcg
Choline27 mg
Caffeine0 mg
Water424 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 104. The excerpt below is the record exactly as published.
RHUBARB PIE 2 cupfuls rhubarb, cut in small pieces 1 egg 1 cupful sugar 4 tablespoonfuls flour Salt Lemon rind
Cook this with the app: pantry check, scaling, and the assistant.