Posted by: marthabernie | June 30, 2015

Dr. Price’s RHUBARB PIE – 1887

Here is an old 1887 recipe for Rhubarb Pie.  No real measurements, but it’s a typical old fashioned recipe which is just fruit, sugar and lemon juice.  Rhubarb takes a while to cook, so that’s the reason for the slow oven.


Strip off the skin and cut into thin slices the tender stalks of the rhubarb plant.  Line pie plates with pie crust, put in the rhubarb with plenty of sugar; to each pie a teaspoon of extract of lemon; cover with a good crust well joined at the edges, and pricked holes in the top crust to prevent breaking at the sides; bake about an hour in a slow oven; quick baking is apt to spoil them.

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