Currant Pie
From Luncheons, 1902
Cover the top with meringue.
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
860Calories
4 gProtein
207 gCarbs
7 gFat
Full nutrition (22 nutrients)
Calories860 kcal
Protein3.6 g
Carbohydrates207 g
Sugars201 g
Total Fat7.5 g
Cholesterol5.2 mg
Sodium2.4 mg
Potassium15 mg
Calcium3.8 mg
Iron0.5 mg
Magnesium2.7 mg
Phosphorus8.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin E1 mg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate13 mcg
Water10 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 61. The excerpt below is the record exactly as published.
CURRANT PIE Add to a cupful of mashed currants a cupful of sugar, half a teaspoonful of butter, the yolk of an egg, and if there is much juice a tablespoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.