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Currant Pie
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
902Calories
3 gProtein
230 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories902 kcal
Protein3.3 g
Carbohydrates230 g
Fiber0 g
Sugars201 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5.5 mg
Potassium386 mg
Calcium67 mg
Iron2.7 mg
Magnesium32 mg
Phosphorus83 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C203 mg
Vitamin A13 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate25 mcg
Choline0 mg
Caffeine0 mg
Water123 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 99. The excerpt below is the record exactly as published.
Currant Pie. 1 cup currants. 2 tablespoons flour. 1 cup sugar. Yolks 2 eggs. 2 tablespoons water
Cook this with the app: pantry check, scaling, and the assistant.