Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Rhubarb | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup stoned raisins
- one cup sugar
- one quart of rhubarb
- one-half cups of sugar
- one table- spoon of butter cut into bits
- one tgg
- one small lemon
- two crusts
- two pie-plates
- one-half cups of water
- four eggs
Directions
Line a deep dish with short pastry crust; then add pared and halved peaches, pears, plums, sliced bananas and pitted grapes, with a layer of sugar between the fruit and one table- spoon of butter cut into bits. Bake until the fruit is tender. When cool, cover with a meringue, and brown delicately in a moderate oven.
Charlotte E. Hahn. RAISIN PIE.
One cup stoned raisins, chopped fine, one tgg, one cup sugar, one small lemon, juice and grated rind. Mix and al- low to stand an hour or more. Bake with two crusts.
Mrs. George H. Wadletgh. RHUBARB PIE.
Line two pie-plates with rich pastry. Filling: Boil one quart of rhubarb with one and one-half cups of water, and two and one-half cups of sugar for fifteen minutes. Remove from the fire and add the well beaten yolks of four eggs ;