Americandessert
Rhubarb Tart
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Bottled rhubarb is already cooked, so the pie is ready as soon as the pastry is done.
Presented as published in 1880. 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
1310Calories
0 gProtein
339 gCarbs
1 gFat
Full nutrition (15 nutrients)
Calories1310 kcal
Protein0 g
Carbohydrates339 g
Sugars340 g
Total Fat1.1 g
Sodium3.4 mg
Potassium6.8 mg
Calcium3.4 mg
Iron0.2 mg
Magnesium1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0.1 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 196. The excerpt below is the record exactly as published.
rhubarb tart when rhubarb is not in season. Good spring rhubarb should look pink, and housekeepers can easily improve the appearance of pale rhubarb by the addition of a few drops of cochineal or vegetable colouring matter. (See Vege- table Colouring.) Bottled rhubarb can also be used for making open tarts. When used for this purpose it requires the addition of a very considerable quantity of sugar — about three-quarters of a pound of sugar to a bottle of rhu- barb
Cook this with the app: pantry check, scaling, and the assistant.