{"id":3795,"slug":"rhubarb-pie-2","title":"RHUBARB PIE","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["2 cups rhubarb.","3/4 cup sugar.","1 egg slightly beaten.","2 tablespoons flour.","Few grains salt.","Few grains nutmeg."],"ingredients_norm":["rhubarb","sugar","egg slightly","flour","few grains salt","few grains nutmeg"],"steps":["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.)"],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:44","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"6e03ad52b3785ffe7645a7b3c0252d94fc3a4d2d3fb81cff4021e8b1dad75b35","created_at":"2026-08-02T15:44:02Z","updated_at":"2026-08-02T15:44:02Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/rhubarb-pie-2"}