Rhubarb Pie

Ingredients

• a joint of rhubarb
• a heaping tea-cupful of sugar
• a little lemon juice

Method

1. 1

   Stir the sugar, rhubarb, and extract well together in a bowl, let it stand.

2. 2

   Line a pie-plate with crust, put in the fruit, add butter, dredge with flour, wet the edge, put on a top crust, prick holes, and bake about one hour.

Nutrition per serving

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 117. The excerpt below is the record exactly as published.

RHUBARB PIE. Cut the rhubarb into pieces an inch long, put them in a stew-pan with some water. Cook until soft, then add the juice of one lemon and a little of the rind, and sugar to taste. Let all cook for a few moments, then put into the crust, and bake. With or without upper crust. Miss Allie Bascom. JAM PIES. Take one tea-cupful of jam, one tea-cupful of cream, three- fourths of a cupful of butter, one cupful of sugar, the yelks of five eggs. Make a meringue of the whites, and flavor with vanilla. Mrs. Adxa Wadsworth. CINNAMON PIE. Take one cupful of sugar, one cupful of water, two table- spoonfuls of corn starch, one table-spoonful of butter, one table-spoonful of cinnamon, the yelks of two eggs. Make a meringue of the whites. Mrs. Keith. 230 The New Kentucky Home Cook Boole. CHOCOLATE PIE. To four level table-spoonfuls of chocolate add one and one-half pints of boiling water, and let it boil for fifteen minutes. Put three table-spoonfuls of corn starch into one- half pint of cold milk, and let it soak until dissolved, then add one-half tea-spoonful of salt. In the meantime, beat the yelks of three eggs, six heaping table-spoonfuls of sugar, and one of butter together; then add all the ingredients to- gether, stirring rapidly, and let cook well for some time. Make the bottom crust, and let it bake, then pour in the mixture. Beat the whites to a stiff froth with one-half cup- ful of sugar. Let this brown, and all is ready. Mrs. George Sulser. MOLASSES PIE. Take one tea-cupful of molasses, two eggs, two table- spoonfuls of vinegar, one table-spoonful of butter. Flavor with vanilla. Good. Mrs. Adxa Wadsworth. RAISIN PIE. Take one cupful of raisins chopped fine, two-thirds of a cupful of molasses, one cupful of sugar, one-half cupful of vinegar, one cupful of water, three crackers, a small piece of butter, and one tea-spoonful of cinnamon. Mrs. Julia Chenoweth. BOURBON PUDDING. Take two and one-half tea-cupfuls of sugar, one tea-cup- ful of cream, one tea-cupful of butter, one table-spoonful of flour, four eggs beaten well together. Flavor to taste, and bake in rich paste. This will make three pies or one deep pudding. Very nice. Mrs. J. F. Eobixsox. RHUBARB PIE. Strip the skin from the rhubarb and cut into pieces an inch long. For one pie, use a joint of rhubarb, a heaping tea-cupful of sugar, and a little lemon juice

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