Dessert
Rhubarb and raisin pie
Marion Harland’s original method for Rhubarb and raisin pie, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- pour boiling water over it and let stand for ten minutes.
- Fill the pie with rhubarb, and strew over it one cupful of sugar and one-half cupful of raisins.
- Add small pieces of butter.
Historical transcription
Source method
- 1
Peel the rhubarb and cut into inch pieces; pour boiling water over it and let stand for ten minutes. Drain; line the pie-plate with plain paste. Fill the pie with rhubarb, and strew over it one cupful of sugar and one-half cupful of raisins. Add small pieces of butter. Cover with a crust and bake.
Nutrition pending
No invented nutrition numbers.
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