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Rhubarb Pie
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
446Calories
4 gProtein
105 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories446 kcal
Protein4.2 g
Carbohydrates105 g
Fiber2 g
Sugars102 g
Total Fat2.9 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol93 mg
Sodium41 mg
Potassium360 mg
Calcium112 mg
Iron0.7 mg
Magnesium17 mg
Phosphorus65 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C9 mg
Vitamin A46 mcg
Vitamin E0.6 mg
Vitamin K33 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate20 mcg
Choline80 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 70. The excerpt below is the record exactly as published.
Rhubarb Pie One cup rhubarb chopped fine, one cup sugar, and one egg for each pie
Cook this with the app: pantry check, scaling, and the assistant.