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Rhubarb Pie

Name: Rhubarb Pie
Yield: 2 servings
Cuisine: American
Ingredients: Rhubarb, 1 pint; Flour, 1 cup; Sugar, 2 tablespoons; Egg, 1

From Mary Jane's cook book, 1916

Serves 2

Presented as published in 1916. 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

361Calories

12 gProtein

71 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories361 kcal

Protein12 g

Carbohydrates71 g

Fiber4 g

Sugars15 g

Total Fat3.8 g

Saturated Fat0.9 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol93 mg

Sodium46 mg

Potassium767 mg

Calcium219 mg

Iron4.5 mg

Magnesium47 mg

Phosphorus149 mg

Zinc1 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0.5 mcg

Vitamin C18 mg

Vitamin A51 mcg

Vitamin E0.9 mg

Vitamin K66 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.9 mg

Folate128 mcg

Choline87 mg

Caffeine0 mg

Water236 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 108. The excerpt below is the record exactly as published.

RHUBARB PIE. Rhubarb, 1 pint. Flour, 1 cup. Sugar, 2 tablespoons. Egg, 1

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