Americandessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Rhubarb Pie

Name: Rhubarb Pie
Yield: 3 servings
Cuisine: American
Ingredients: Two cups rhubarb cut up small; 1 op sugar; 1 teaspoon flour; 1 tablespoon butter; 3 eggs or 5 gos to 2 pies (double the rest)

From Royal Victoria cook book, 1900

Serves 3

Presented as published in 1900. 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

364Calories

8 gProtein

75 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories364 kcal

Protein7.7 g

Carbohydrates75 g

Fiber2.7 g

Sugars69 g

Total Fat8.9 g

Saturated Fat1.6 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol196 mg

Sodium78 mg

Potassium504 mg

Calcium158 mg

Iron1.3 mg

Magnesium24 mg

Phosphorus122 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D1 mcg

Vitamin C12 mg

Vitamin A87 mcg

Vitamin E0.9 mg

Vitamin K44 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.5 mg

Folate35 mcg

Choline156 mg

Caffeine0 mg

Water179 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 33. The excerpt below is the record exactly as published.

RHUBARB PIE —Two cups rhubarb cut up small, 1 op sugar, 1 teaspoon flour, 1 tablespoon butter, 3 eggs or 5 gos to 2 pies (double the rest)

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