Currant Pie

Name: Currant Pie
Ingredients: One cup of washed currants; one cup of sugar; one tablespoon of flour; yolks of two eggs

From Home dissertations, 1891

Presented as published in 1891. 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

1016Calories

15 gProtein

224 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories1016 kcal

Protein15 g

Carbohydrates224 g

Fiber0 g

Sugars201 g

Total Fat11 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol372 mg

Sodium146 mg

Potassium513 mg

Calcium121 mg

Iron4 mg

Magnesium42 mg

Phosphorus273 mg

Zinc1.7 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D2 mcg

Vitamin C203 mg

Vitamin A173 mcg

Vitamin E2.2 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.9 mg

Folate60 mcg

Choline294 mg

Caffeine0 mg

Water169 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 139. The excerpt below is the record exactly as published.

CURRANT PIE. One cup of washed currants, one cup of sugar, one tablespoon of flour, yolks of two eggs

Cook this with the app: pantry check, scaling, and the assistant.