French Rhubarb Pie
From Vegetarian diet and dishes (1917).
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A historical recipe
Vegetarian diet and dishes, by Lyman, Benjamin Smith, 1835- [from old catalog] (1917).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Make and arrange a crust, or paste shell, in the way indicated on page 319.
- Separate the ribs of the rhubarb, chiefly the big ones, from all the other parts of the leaves;
- peel them;
- cut these sticks of rhubarb so stripped and peeled, into little pieces of the thickness of a quarter-dollar;
- put a layer of them as thick at least as your finger into your dough;
- powder with sugar and lemon-peel chopped fine;
- cook half an hour or three-quarters.
- For a pie of the size of a large plate, you need at most a quarter-pound of rhubarb, a quarter of a lemon-peel, but at least an eighth of a pound of sugar.
- (Fr.) Another French Rhubarb Pie.
- — Instead of leaving the rhubarb in bits, as just described, you can make a marmalade of it;
- only, for a pie of the same size, you must use one half more of rhubarb.
- (Fr.)
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Vegetable peeler