Americandessert
Rhubarb Pie
From The universal cookery book, 1887
Some cooks stew the rhubarb before making it into pies, but it is not as good as when used without stewing.
Presented as published in 1887. 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
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 70. The excerpt below is the record exactly as published.
RHUBARB PIE. over, and rolling out again). Keep your crust as cold as possible : use ice-water in mixing. Pastry is bet- ter when rolled out on marble.” Rhubarb Pie. Take the tender stalks of rhubarb, strip off the skin, and cut the stalks into thin slices. Line deep plates with pie-crust ; then put in the rhubarb, with a thick layer of sugar to each layer of rhubarb ; a little grated lemon-peel
Cook this with the app: pantry check, scaling, and the assistant.