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Currant Pie
From The Landmarks club cook book, 1903
Serves 2
This is delicious.
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
487Calories
7 gProtein
107 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories487 kcal
Protein7.2 g
Carbohydrates107 g
Fiber0 g
Sugars101 g
Total Fat5.2 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium74 mg
Potassium82 mg
Calcium32 mg
Iron1.4 mg
Magnesium9 mg
Phosphorus107 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate36 mcg
Choline147 mg
Caffeine0 mg
Water98 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.