Rhubarb Pie
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
- 2 cups rhubarb
- 3/4 cup sugar
- 2 tablespoons flour
- 1 egg
Method
- 2 cups rhubarb.
- 3/4 cup sugar.
- 1 egg slightly beaten.
- 2 tablespoons flour.
- Few grains salt.
- Few grains nutmeg.
- PROCESS: If rhubarb is young and tender it need not be peeled.
- Cut the stalks in half-inch pieces before measuring.
- Mix sugar, flour, egg, salt and nutmeg.
- Add to rhubarb, toss together until ingredients are well mixed.
- Turn into a pie pan lined with paste, heap rhubarb well in center, cover with a top crust and bake thirty-five minutes in a hot oven.
- (When rhubarb is older it may be scalded before using.)
Plating
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