Americandessert
Rhubarb Pie
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
No water needed as rhubarb is juicy.
Presented as published in 1895. 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
1091Calories
0 gProtein
282 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1091 kcal
Protein0 g
Carbohydrates282 g
Fiber0 g
Sugars282 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium42 mg
Potassium1600 mg
Calcium226 mg
Iron5.3 mg
Magnesium265 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate0 mcg
Choline15 mg
Caffeine0 mg
Water24 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 53. The excerpt below is the record exactly as published.
Rhubarb Pie. \yash the stalks of rhubarb and peel off the thin stringy skin by stripping it down, then cut it in one- half inch pieces. Line a deep pie plate with crust, fill it nearly full of pieplant, grate nutmeg on it, sift a little flour, put bits of butter on, one cup of sugar, one-third cup of molasses
Cook this with the app: pantry check, scaling, and the assistant.