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Rhubarb Pie
From Consult me, 1902
Serves 6
Presented as published in 1902. 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
9Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories8.7 kcal
Protein0.3 g
Carbohydrates2.9 g
Fiber1.8 g
Sugars0.7 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.2 mg
Potassium39 mg
Calcium26 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus2.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0.7 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.5 mcg
Choline1.7 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 426. The excerpt below is the record exactly as published.
RHUBARB PIE.— Strip off the skin of the tender stalks of the plant ; stew till soft, and sweeten ; add a little ginger, and grated lemon peel; put it into a baking dish, and cover with paste
Cook this with the app: pantry check, scaling, and the assistant.