rhubarb pie
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| recipe by : |
| serving size : 1 preparation time :0:00 |
| categories : pies |
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| amount measure ingredient -- preparation method |
| -------- ------------ -------------------------------- |
| 1 Tbsp | butter |
| 1-1/4 cup | sugar |
| 2 cup | rhubarb, diced |
| 2 | egg yolks |
| 1 Tbsp | flour |
| 1 | baked pie shell, 8" |
| 4 Tbsp | sugar |
| 2 | egg whites |
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| melt the butter, add 1 cup of the sugar and all the rhubarb. cook |
| until the rhubarb is slightly softened and the sugar is melted. add |
| slightly beaten egg yolks. mix the remaining 1/4 cup of sugar with |
| the flour and add to the rhubarb mixture. cook until the rhubarb has |
| a jelly like consistency. pour into baked pie shell. top with a |
| meringue made by beating the 4 tbsp of sugar into the egg whites |
| until stiff. brown in a 300 f. oven for 15 minutes. |
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| from: the canadian heritage cookbook by edna mccann typed by bob white |
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| from: "mary riemermann" <rieme...@tc.um |
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| per serving (excluding unknown items): 5484 calories; 103g fat (16.6% |
| calories from fat); 26g protein; 1146g carbohydrate; 4g dietary fiber; |
| 674mg |
| cholesterol; 1073mg sodium. exchanges: 6 1/2 grain(starch); 1 1/2 lean |
| meat; 20 fat; 70 1/2 other carbohydrates. |
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| nutr. assoc. : 0 0 0 0 0 0 0 0 |
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| * exported from mastercook * |
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| (ID: 77190) Mirror: rec.food.recipes: Tue, Apr 6, 2004 |