Rhubarb Pie

Ingredients

• two teacupfuls chopped rhubarb
• one teacupful sugar
• yolk of one egg
• one tablespoonful cocoanut butter or olive oil
• one tablespoonful flour
• three tablespoonfuls water

Method

1. 1

   Pour boiling water over the chopped rhubarb, drain off the water after five minutes; add sugar, yolk of one egg, cocoanut butter or olive oil, flour, and water.

2. 2

   Put between two crusts and bake to light brown in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 50. The excerpt below is the record exactly as published.

RHUBARB PIE. Pour boiling water over two teacupfuls chopped rhubarb, drain off the water after five minutes ; add one teacupful sugar, yolk of one egg, one teaspoonful cocoanut butter or olive oil, one tablespoonful flour, and three tablespoonfuls water. Put between two crusts and bake to light brown in a moderate oven. CHEESE PIE. Line a pie plate with plain pastry and fill with a custard made as follows : Rub two cakes of Neufchatel cheese thru a sieve, add two well-beaten eggs, a tablespoonful of flour and a little grated nutmeg ; stir, fill the crust and bake. - SORGHUM PIE. To four lightly-beaten eggs add one cupful sorghum mo- lasses, one-half cupful sugar, two teaspoonfuls cornstarch, a pinch of nutmeg. Set into a pan of hot water to thicken. 95 ORANGEADE PIE. Put one-quarter pound butter on the stove to melt slowly so the salt will settle to the bottom. Then pour off the butter and add one-half pound white sugar. Cream them together. Add the juice and finely grated rind of three oranges. Add six well-beaten eggs and two square crackers finely pulverized to give consistency. This will make filling for two pies. BUTTERMILK FILLING. One cupful buttermilk, one cupful sugar, the yolks of three well-beaten eggs, three tablespoonfuls starch. Flavor with lemon. PLAIN CTOTARD. One cupful water to one cupful sugar, one tablespoonful flour, three eggs, one teaspoonful oil. Beat it all thoroly and flavor. Bake in a quick oven. JELLY PIE. Beat the yolks of four eggs and add one cupful sugar creamed with one-half cupful butter. Mix thoroly and add the frothed whites of eggs. Now add one cupful tart jelly and two teaspoonfuls orange juice. Bake about three-quar- ters of an hour in open crust. FIG PIE. Soak one pound of cured figs, finely chopped, in one pint of sweet cream for two hours. Mash well and add another pint of cream, two tablespoonfuls of grated al- monds, three well-beaten eggs, and a good pinch of salt. Bake with undercrust only in moderate oven. Will prove an excellent laxative if used with bran bread and light cocoa-shell tea, sweetened with fresh cream. Grated co- coanut may be used instead of almonds for a change. 96 PUDDINGS AND CUSTARDS. It is, indeed, a trite but old saying that ''the proof of the pudding is in the eating." Too often the testimony is dearly bought, especially when the burden of proof rests on the digestive organs Hke unto a nightmare. Pure and fresh ingredients other than animal, placed in the hands of an in- telligent cook, may be resolved into "a midsummer-night's dream," with all the paraphernalia to match. The omis- sion of animal fats and corn or other starch, sago, tapioca and arrowroot, from puddings will be a decided move to- ward robbing them of their greater evils. APPLE COBBLER. Line a deep graniteware dish with pie-crust dough; fill dish with sliced tart apples, and sufficient sugar to sweeten to taste. Sprinkle over the top a small quantity of ground cinnamon and cloves. Use sufficient flour, into which has been sifted one-half teaspoonful baking powder, to make about the consistency of soft ginger-bread. Have bag in which it is to be boiled scrupulously clean and before using dip it in hot water and sprinkle with flour. Boil for three or four hours, suspending pudding in pot. Water should be boiling when pudding is put in, and must be continued for the entire cooking period. Serve with sauce to taste. Sliced peaches or other fruits may be substituted for ap- ples to give variety. CHESTNUT PUDDING. Boil chestnut meal with fruit sauce for ten minutes, then set away to cool. Serve garnished with sliced oranges in sauce dishes. 97 ORANGE CUSTARD. Beat well together yolks of six eggs and one-half cupful powdered sugar. Add two cupfuls orange juice and grated rind of one orange. Put into individual dishes and cook in steamer until solidified, then set away to cool. STEAMED FRUIT PUDDING. One cupful seedless raisins, one-half cupful finely- chopped citron peel, one-half cupful finely-chopped or ground almonds, three well-beaten eggs, one tablespoonful cocoanut butter or olive oil

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