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Rhubarb Meringue Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.2804
Energy (kCal)1681.6755
Carbohydrates (g)337.8962
Total fats (g)20.0343
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine rhubarb, sugar, salt and water in a saucepan. | 2. Bring to boil over low heat. | 3. Dissolve cornstarch in cold water and add to rhubarb mix. | 4. Cook, stirring constantly, until clear and thick. | 5. Add spices. | 6. Add lemon juice and slightly beaten egg yolks. | 7. Remove from heat and cool. | 8. Beat 2 egg whites until stiff but not dry. | 9. Fold into rhubarb mix. | 10. Pour into pie shell. | 11. Meringue: Beat remaining egg whites until soft peaks form. | 12. Gradually add remaining ingredients and beat well. | 13. Spoon meringue over rhubarb mixture. | 14. Bake at 350°F for about 15 minutes or until meringue is lightly brown. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rhubarb 3 1/2 cups diced 89.67 19.3858 3.843 0.8540000000000001
    sugar 1 1/2 cups 1208.97 302.394 0.0 0.0
    salt 1/4 teaspoon - - - -
    water 2 tablespoons 0.0 0.0 0.0 0.0
    cornstarch 1 1/2 1/2 45.72 10.9524 0.0312 0.006
    cold water 3 tablespoons 0.0 0.0 0.0 0.0
    cinnamon 1 dash - - - -
    nutmeg 1 dash - - - -
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    egg 4 separated 286.0 1.44 25.12 19.02
    pie shell 1 - - - -
    egg white 2 34.32 0.4818 7.194 0.1122
    sugar 5 tablespoons 1208.97 302.394 0.0 0.0
    cream tartar 1/8 teaspoon 0.9675 0.2306 0.0 0.0
    marshmallow creme 2 teaspoons 6.625 1.6937 0.0375 0.0042
    vanilla 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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