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Rhubarb Pie

Name: Rhubarb Pie
Yield: 8 servings
Cuisine: American
Ingredients: Line two pie-plates with rich pastry; Boil one quart of rhubarb; with one and one-half cups of water; and two and one-half cups of sugar; the well beaten yolks of four eggs

From The Landmarks club cook book, 1903

Serves 8

Presented as published in 1903. 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

332Calories

5 gProtein

71 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories332 kcal

Protein4.5 g

Carbohydrates71 g

Fiber2.1 g

Sugars64 g

Total Fat4.8 g

Saturated Fat1.3 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol93 mg

Sodium73 mg

Potassium364 mg

Calcium113 mg

Iron0.9 mg

Magnesium18 mg

Phosphorus69 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.5 mcg

Vitamin C9 mg

Vitamin A46 mcg

Vitamin E0.6 mg

Vitamin K34 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.5 mg

Folate23 mcg

Choline81 mg

Caffeine0 mg

Water169 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 88. The excerpt below is the record exactly as published.

RHUBARB PIE. Line two pie-plates with rich pastry. Filling: Boil one quart of rhubarb with one and one-half cups of water, and two and one-half cups of sugar for fifteen minutes. Remove from the fire and add the well beaten yolks of four eggs

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