Americandessertvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rhubarb Pie
From The farm cook & rule book, 1923
Serves 8
Presented as published in 1923. 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
93Calories
0 gProtein
24 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories93 kcal
Protein0 g
Carbohydrates24 g
Fiber0.1 g
Sugars24 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.4 mg
Potassium9.5 mg
Calcium2.9 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.2 mg
Caffeine0 mg
Water2.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 74. The excerpt below is the record exactly as published.
Rhubarb Pie Cut the washed stalks of rhubarb in i/o inch pieces. Cover the tin with pastry, dredge the rhubarb with flour and arrange in the tin. Sprinkle liberally with sugar
Cook this with the app: pantry check, scaling, and the assistant.