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Rhubarb Pie
From Harper's cook book encyclopædia, 1902
Serves 6
Time to bake, half an hour to one hour, according to size.
Presented as published in 1902. 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
16Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories16 kcal
Protein0.7 g
Carbohydrates3.4 g
Fiber1.4 g
Sugars0.8 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3 mg
Potassium218 mg
Calcium65 mg
Iron0.2 mg
Magnesium9.1 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A3.8 mcg
Vitamin E0.2 mg
Vitamin K22 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.3 mcg
Choline4.6 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 294. The excerpt below is the record exactly as published.
Rhubarb Pie. —Peel the rhubarb, and if it is very large divide it into two or three strips, and then into short lengths. Fill the dish as full as it will hold, sprinkle some sugar over it, add a small pinch of salt, and, if liked, mix with the fruit a flavor- ing of grated lemon-peel and ground ginger, or a little nutmeg, grated
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