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Currant Pie
From Kirmess cook book, 1907
Serves 8
Presented as published in 1907. 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
99Calories
0 gProtein
26 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories99 kcal
Protein0 g
Carbohydrates26 g
Sugars25 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium11 mg
Calcium2 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus1.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C5.7 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Water2.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 175. The excerpt below is the record exactly as published.
CURRANT PIE. Mrs. Edward Linn. Mix ripe and stemmed currants with one cupful of sugar to two of currants
Cook this with the app: pantry check, scaling, and the assistant.