Rhubarb Sponge Pie

Name: Rhubarb Sponge Pie
Ingredients: 2 egg yolks; 2 T. melted butter; 1 cup milk; 1 t. lemon juice; 1 cup sugar; 2 T. flour; 2 egg whites, beaten; 2 cups fresh rhubarb diced

From Wilkes County Home Demonstration Club cook book, 1947

Mrs. Edna Thompson, Pleasant Ridge Club

Presented as published in 1947. 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

1413Calories

26 gProtein

246 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories1413 kcal

Protein26 g

Carbohydrates246 g

Fiber8.1 g

Sugars218 g

Total Fat41 g

Saturated Fat18 g

Monounsaturated Fat8.1 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol87 mg

Sodium116 mg

Potassium1697 mg

Calcium698 mg

Iron2 mg

Magnesium89 mg

Phosphorus333 mg

Zinc1.6 mg

Copper0.1 mg

Manganese1 mg

Vitamin D2.3 mcg

Vitamin C38 mg

Vitamin A285 mcg

Vitamin E3.9 mg

Vitamin K134 mcg

Vitamin B60.3 mg

Vitamin B121.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)2.7 mg

Folate58 mcg

Choline76 mg

Caffeine0 mg

Water716 g

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 50. The excerpt below is the record exactly as published.

RHUBARB SPONGE PIE 2 egg yolks 2 T. melted butter 1 cup milk 1 t. lemon juice 1 cup sugar 2 T. flour 2 ege whites, beaten 2 cups fresh rhubarb diced

Cook this with the app: pantry check, scaling, and the assistant.