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Currant Pie
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
946Calories
13 gProtein
207 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories946 kcal
Protein13 g
Carbohydrates207 g
Fiber0 g
Sugars201 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium145 mg
Potassium153 mg
Calcium60 mg
Iron2.3 mg
Magnesium15 mg
Phosphorus206 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.6 mg
Folate60 mcg
Choline294 mg
Caffeine0 mg
Water107 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 73. The excerpt below is the record exactly as published.
Currant Pie Beat the yolks of two eggs with one tablespoon of flour, when smooth add two tablespoons of water, one cup of sugar, and one cup of crushed ripe currants
Cook this with the app: pantry check, scaling, and the assistant.