Tuesday, November 20, 2012

Rhubarb Pie

From "Fifty-Two Sunday Dinners", 1913.
2 cups rhubarb.
¾ cup sugar.
1 egg slightly beaten.
2 tablespoons flour.
Few grains salt.
Few grains nutmeg.

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.)

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