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Currant Pie
From How we cook in Tennessee .., 1906
Serves 16
Recipe by Miss Yandenbrook.
Presented as published in 1906. 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
51Calories
0 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories51 kcal
Protein0 g
Carbohydrates13 g
Fiber0 g
Sugars13 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.1 mg
Potassium5.6 mg
Calcium1.9 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 112. The excerpt below is the record exactly as published.
Currant Pie. — Take one package of currants, wash well and boil with two cups of water and one cup of sugar; let boil fifteen minutes; then thicken with one tablespoon of corn starch
Cook this with the app: pantry check, scaling, and the assistant.