Americandessertvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rhubarb Pie
From The table, 1889
Serves 1
Serve cold.
Presented as published in 1889. 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
341Calories
0 gProtein
87 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories341 kcal
Protein0.5 g
Carbohydrates87 g
Fiber0.9 g
Sugars84 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.7 mg
Potassium146 mg
Calcium44 mg
Iron0.2 mg
Magnesium6 mg
Phosphorus7 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A2.5 mcg
Vitamin E0.1 mg
Vitamin K15 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.5 mcg
Choline3.1 mg
Caffeine0 mg
Water47 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 262. The excerpt below is the record exactly as published.
Rhubarb Pie. — Pare off the leaves, and peel the stalks neatly from two bunches of fine rhubarb, cut them into small pieces about half an inch long, and put them in a vessel with three ounces of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.