Americandessert

Rhubarb Pie

Name: Rhubarb Pie
Cuisine: American
Ingredients: 2 cups rhubarb; 2 tablespoons flour; ^ cup sugar; Few grains salt; 1 egg slightly beaten; Few grains nutmeg

From Fifty-two Sunday dinners, 1913

Older rhubarb may need to be scalded before using.

Presented as published in 1913. 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

539Calories

6 gProtein

133 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories539 kcal

Protein5.8 g

Carbohydrates133 g

Fiber8.1 g

Sugars105 g

Total Fat1.5 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium19 mg

Potassium1318 mg

Calcium391 mg

Iron1.9 mg

Magnesium58 mg

Phosphorus80 mg

Zinc0.6 mg

Copper0.1 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C36 mg

Vitamin A22 mcg

Vitamin E1.2 mg

Vitamin K132 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.4 mg

Folate57 mcg

Choline27 mg

Caffeine0 mg

Water422 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 23. The excerpt below is the record exactly as published.

RHUBARB PIE 2 cups rhubarb. 2 tablespoons flour. ^ cup sugar. Few grains salt. 1 egg slightly beaten. Few grains nutmeg

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