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Rhubarb Pie
From San Rafael cook book, 1906, 1906
Serves 3
Use under crust only.
Presented as published in 1906. 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
319Calories
1 gProtein
82 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories319 kcal
Protein1.1 g
Carbohydrates82 g
Fiber2.3 g
Sugars77 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol3.5 mg
Sodium4.6 mg
Potassium265 mg
Calcium74 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A4.1 mcg
Vitamin E0.3 mg
Vitamin K22 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate10 mcg
Choline6.3 mg
Caffeine0 mg
Water100 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 82. The excerpt below is the record exactly as published.
RHUBARB PIE— Mrs. Chas. Shaw, Cloverdale. One large cup stewed rhubarb; 1 cup sugar; yolks of 2 eggs; 1 teas- poon flour; 1 teaspoon butter; flavor with lemon; whites of eggs beaten stiff; add 2 tablespoons of sugar
Cook this with the app: pantry check, scaling, and the assistant.