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Rhubarb Pie
From The household cook book, 1902
Serves 2
Adding a little nutmeg improves flavor.
Presented as published in 1902. 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
410Calories
1 gProtein
105 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories410 kcal
Protein1 g
Carbohydrates105 g
Fiber2.1 g
Sugars97 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium5.9 mg
Potassium326 mg
Calcium98 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C9 mg
Vitamin A5.6 mcg
Vitamin E0.3 mg
Vitamin K33 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate7.9 mcg
Choline6.9 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 239. The excerpt below is the record exactly as published.
RHUBARB PIE — The giant variety with red stalks is the best to use. Cut IIk! stalks in half inch pieces; after it is cut pour boil- PIES 311 ing water over it and let it stand 20 minutes; pour that off and re- peat the process with boiling water; this extracts much of its oxalic acid and partly cooks it without breaking it in pieces. Mix the sugar with a little corn-starch
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