Americandessert
Rhubarb Pie
From Cooking for profit, 1886
Serves 3
Burns easily; should be cooked at the side of the range.
Presented as published in 1886. 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
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 44. The excerpt below is the record exactly as published.
Rhubarb Pie. Rhubarb should be peeled and cut in two-inch lengths, and cooked with only water enough to cover the bottom of the kettle, with half a pound of brown su- gar to each pound spread over the top and the steam shut in. It burns easily, and should be cooked at the side of the range or set upon a brick, till the sugar dissolves with the juice to form a syrup. Line the pie pans with puff paste
Cook this with the app: pantry check, scaling, and the assistant.