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Currant and Raspberry Pie
From Mary Jane's cook book, 1916
Serves 1
Should be eaten cold.
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
462Calories
7 gProtein
113 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories462 kcal
Protein7 g
Carbohydrates113 g
Fiber14 g
Sugars68 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium3.7 mg
Potassium1275 mg
Calcium148 mg
Iron4.4 mg
Magnesium87 mg
Phosphorus210 mg
Zinc1.3 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C189 mg
Vitamin A6.7 mcg
Vitamin E0.3 mg
Vitamin K37 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate27 mcg
Choline26 mg
Caffeine0 mg
Water475 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 107. The excerpt below is the record exactly as published.
CURRANT AND RASPBERRY PIE. Red currants, iy2 pints. Raspberries, y2 pint. Sugar, 3 large tablespoons
Cook this with the app: pantry check, scaling, and the assistant.