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Rhubarb Pie
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 4
Use puff paste for strip covers; rich pie crust is better for full covers.
Presented as published in 1907. 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
391Calories
1 gProtein
99 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories391 kcal
Protein1.2 g
Carbohydrates99 g
Fiber2.2 g
Sugars88 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.5 mg
Potassium373 mg
Calcium101 mg
Iron0.4 mg
Magnesium17 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A6.2 mcg
Vitamin E0.4 mg
Vitamin K33 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate13 mcg
Choline8.5 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 20. The excerpt below is the record exactly as published.
RHUBARB PIE. The young tender stalks require no peeling; otherwise peel off the outer skin; cut up in small pieces. To each pound of rhubarb add twelve ounces of sugar and one ounce of cornstarch, the grated rind of one lemon or orange
Cook this with the app: pantry check, scaling, and the assistant.