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Rhubarb Pie
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
This quantity is sufficient for two pies.
Presented as published in 1907. 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
367Calories
3 gProtein
86 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories367 kcal
Protein3.3 g
Carbohydrates86 g
Fiber3 g
Sugars77 g
Total Fat5.6 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.5 g
Cholesterol100 mg
Sodium12 mg
Potassium502 mg
Calcium158 mg
Iron0.9 mg
Magnesium22 mg
Phosphorus62 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C13 mg
Vitamin A41 mcg
Vitamin E0.7 mg
Vitamin K49 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate30 mcg
Choline80 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 44. The excerpt below is the record exactly as published.
Rhubarb Pie Over 3 cups finely chopped rhubarb pour cold water to cover. Let stand 10 minutes and then drain. In another bowl mix 2 tablesp flour with li/^ cups sugar, the yolks of 2 eggs and 1 heaping tablesp butter
Cook this with the app: pantry check, scaling, and the assistant.