Americandessert
Rhubarb Pie
From Household science and arts, 1913
The egg in this recipe may be omitted.
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
Sodium1186 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 Household science and arts (1913) by Josephine Morris, page 60. The excerpt below is the record exactly as published.
RHUBARB PIE Line a plate with pastry. Wash the rhubarb and cut it into inch pieces. Mix the sugar, salt, flour, and beaten egg, add the mixture to the rhubarb, put on a top crust, or put on strips, as in No. 244. Bake the pie until the crust is brown and the rhubarb is soft. The egg in this recipe may be omitted. Salads Composition. — Salads are made of cooked and raw vege- tables, eggs, cheese, fish, meat, fruits, and nuts. These may be combined with a French, mayonnaise, or boiled dressing, or in some cases with a whipped-cream dressing. Food Value. — A meat, fish, or egg salad served with dress- ing contains much nourishment. A green salad has a lower food value, but it is wholesome, refreshing, and appetizing. Preparation of Salads. — Remove the bone, skin, fat, and gristle from meat and fish. Cut the meat, vegetables, etc., into pieces of uniform size. RECIPE 247. 2 c. rhubarb f c. sugar i ts. salt 1 ^gS 2 tbs. flour
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