Americandessertvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rhubarb Pie
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
410Calories
0 gProtein
105 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories410 kcal
Protein0.2 g
Carbohydrates105 g
Fiber0.5 g
Sugars101 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.7 mg
Potassium76 mg
Calcium28 mg
Iron0.1 mg
Magnesium5.2 mg
Phosphorus4.1 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K7.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.8 mcg
Choline1.5 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 567. The excerpt below is the record exactly as published.
Rhubarb Pie ( Tourte a la Rhubarbe ) Peel two bunches of rhubarb and cut in pieces. Put on stove in one and a half cups water and one small cup sugar, let come to a boil, thicken with one tablespoon cornstarch
Cook this with the app: pantry check, scaling, and the assistant.