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Rhubarb Pie
From The white ribbon cook book, 1894
Serves 8
Presented as published in 1894. 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
7Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories6.5 kcal
Protein0.2 g
Carbohydrates2.1 g
Fiber1.4 g
Sugars0.6 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.8 mg
Potassium29 mg
Calcium20 mg
Iron0.1 mg
Magnesium2.5 mg
Phosphorus1.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.8 mcg
Choline1.3 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 95. The excerpt below is the record exactly as published.
Rhubarb Pie — Rhubarb, a little lemon peal, sugar, water, short crust. Use a deep pie dish, wipe the stalks with a clean, damp cloth, cut into pieces about an inch in length, mince the lemon peel, line the edge of the dish with the crust, then fill the dish with rhubarb, sugar and lemon, adding a cup of water
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