Americandessertvegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Rhubarb Pie
From The Institute cook book, 1913
Serves 2
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
279Calories
5 gProtein
61 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories279 kcal
Protein5.1 g
Carbohydrates61 g
Fiber3 g
Sugars52 g
Total Fat2.9 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol93 mg
Sodium43 mg
Potassium526 mg
Calcium160 mg
Iron1.1 mg
Magnesium24 mg
Phosphorus77 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C13 mg
Vitamin A48 mcg
Vitamin E0.7 mg
Vitamin K49 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate30 mcg
Choline84 mg
Caffeine0 mg
Water177 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 124. The excerpt below is the record exactly as published.
RHUBARB PIE VA cups rhubarb 1 egg % cup sugar 1 tablespoon flour
Cook this with the app: pantry check, scaling, and the assistant.