Americandessertvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rhubarb Pie
From The Ideal cook book, 1899
Serves 3
Presented as published in 1899. 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
277Calories
1 gProtein
72 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories277 kcal
Protein1.2 g
Carbohydrates72 g
Fiber4.7 g
Sugars66 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.9 mg
Potassium269 mg
Calcium110 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus14 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A4.7 mcg
Vitamin E0.3 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate9.4 mcg
Choline7.3 mg
Caffeine0 mg
Water175 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 112. The excerpt below is the record exactly as published.
lemon peel, sugar, — water, short crust. Take a deep pie dish, wipe with a clean damp cloth the = stalks, cut into pieces about an inch in length, mince the lemons peel, line the edge of the dish with the crust, then fill the dish A PasTRY AND PUDDINGS. 197. with rhubarb, sugar and lemon, adding a cup of water
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