vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Currant Pie
From The Landmarks club cook book, 1903
Serves 2
This is delicious. Recipe attributed to j. f. w.
Presented as published in 1903. 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
583Calories
9 gProtein
107 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories583 kcal
Protein9 g
Carbohydrates107 g
Fiber0 g
Sugars100 g
Total Fat15 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.9 mg
Potassium13 mg
Calcium4.3 mg
Iron0.5 mg
Magnesium3 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate13 mcg
Choline0 mg
Caffeine0 mg
Water86 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 85. The excerpt below is the record exactly as published.
CURRANT PIE. One cup ripe currants, washed, one cup sugar, two yolks of eggs, half cup water, two tablespoons flour
Cook this with the app: pantry check, scaling, and the assistant.