Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 1 cup hot water
- 1 cup sugar
- 1 cup of the pulp
- 1 tbs
- 3 yolks
- 1 white of egg
- 1 lemon grated
- two whites of eggs stiff
- 4 tbs
- 1 egg
Directions
Dissolve 1 tbs. corn starch in a little cold water. Let it come to boil in 1 cup hot water. Beat 3 yolks and 1 white of egg, add 1 cup sugar and small piece of butter, 1 lemon grated. Add to hot water. Line pie tin with good crust. Put all together and bake in moderate oven. Beat the two whites of eggs stiff, add 4 tbs. sugar. Add to pie when baked and put in the oven to brown.
Mrs. E. T. White.
RHUBARD PIE. Chop the rhubarb fine and let stand for half an hour; then squeeze out the juice, take 1 cup of the pulp, 1 egg and 1 cup sugar, mix well and bake as usual ; add a little butter if liked. Mrs. T. F. Quinby.