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Rhubarb Pie
From How we cook in Tennessee .., 1906
Serves 3
Presented as published in 1906. 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
299Calories
2 gProtein
77 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories299 kcal
Protein1.7 g
Carbohydrates77 g
Fiber3.7 g
Sugars69 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium7.4 mg
Potassium483 mg
Calcium139 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A7.9 mcg
Vitamin E0.5 mg
Vitamin K44 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate14 mcg
Choline11 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 114. The excerpt below is the record exactly as published.
Rhubarb Pie. — Put the rhubarb in deep plates line with pie crust, with a thick layer of sugar to each layer of rhubarb ; grated lemon peel may be added
Cook this with the app: pantry check, scaling, and the assistant.