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Currant Pie
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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
912Calories
6 gProtein
208 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories912 kcal
Protein6.3 g
Carbohydrates208 g
Fiber0 g
Sugars201 g
Total Fat9.8 g
Saturated Fat3.2 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.4 g
Cholesterol367 mg
Sodium19 mg
Potassium52 mg
Calcium48 mg
Iron1.5 mg
Magnesium4.7 mg
Phosphorus141 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate62 mcg
Choline279 mg
Caffeine0 mg
Water48 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 285. The excerpt below is the record exactly as published.
ge table-spoonful of flour, together with a little water and, if liked, a teaspoonful of vanilla essence. Line the dish with paste, pour in the mixt- ure, and cover the top with bars of paste. Cream Pie. — To one pint of milk put two even table-spoonfuls of corn- starch, two table-spoonfuls of sugar, one egg, a small pinch of salt, and flour to taste, with extract of lemon and orange mixed. Bake in a rich paste. Currant Pie. — To one cupful of mashed currants add one cupful of sugar, two table-spoonfuls of water, one table - spoonful of flour, and the beaten yolks of two eggs
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