Rhubarb Tart
From For the comfort of the family, 1914
Serve with Swiss cheese.
Presented as published in 1914. 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
1289Calories
18 gProtein
295 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories1289 kcal
Protein18 g
Carbohydrates295 g
Fiber34 g
Sugars221 g
Total Fat13 g
Saturated Fat3.6 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat3.9 g
Cholesterol0 mg
Sodium200 mg
Potassium5253 mg
Calcium1569 mg
Iron4.8 mg
Magnesium226 mg
Phosphorus274 mg
Zinc2 mg
Copper0.4 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C145 mg
Vitamin A91 mcg
Vitamin E5 mg
Vitamin K535 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.2 mg
Folate144 mcg
Choline112 mg
Caffeine0 mg
Water1701 g
As published
This recipe was extracted from For the comfort of the family (1914) by Josephine Story, page 18. The excerpt below is the record exactly as published.
Rhubard Tart for Supper!" In the middle of a deep baking dish invert a small cup — ^this collects and holds the juice while cooking — surround it with rhu- barb peeled and cut in inch pieces, a liberal amount of sugar and a sprinkling of nutmeg. Fill the dish very full, cover with pastry and bake, and you have the tart. Serve with it Swiss cheese. Later there is rhubarb conserve to be made. 87 88 COMFORT OF THE FAMILY Wash and peel four pounds of rhubarb
Cook this with the app: pantry check, scaling, and the assistant.