Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- 2 teaspoons cornstarch
- a cup of sugar over
- a pinch of soda
- a cup of rhu- barb
- a cup of sugar
- 1 inch pieces
- 30 min- utes
- 1 egg
Directions
Mrs. Jacob Drease.
Take \ box seeded raisins, cover with water, add h cup sugar, and let sinniier for ^ hour. Thicken with I teaspoon flour dis- solved in a little water. Fill a paste lined pan, and bake with a top crust.
RHUBARB PIE, NO. 1.
Miss Johanna Feeney.
Wash and cut the rhubarb into 1 inch pieces, but do not peel, if young. Line a pan with paste, sprinkle sugar on the paste, fill in with rhubarb, about a pint, and sprinkle the rest of a cup of sugar over it. Cover with strips and bake in a slow oven 30 min- utes or more. Sprinkle with sugar when it is served.
RHUBARB PIE, NO. 2.
Mrs. Ella Owens.
Wash the rhubarb well and cut it in slices ; put it on to stew adding a pinch of soda. When tender, measure out a cup of rhu- barb and a cup of sugar; beat up tiie yolk of 1 egg, stir in it 2 teaspoons cornstarch or flour, and add it to the rhubarb and sugar mixing well. Put it in a pie pan lined with paste, and bake done. Beat up the white of the egg with .S tablespoons sugar, spread it over the pie, and brown.