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Currant Pie
From Original White House Cookbook, 1887
Serves 1
Presented as published in 1887. 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
182Calories
2 gProtein
30 gCarbs
7 gFat
Full nutrition (30 nutrients)
Calories182 kcal
Protein2.3 g
Carbohydrates30 g
Fiber0.5 g
Total Fat6.8 g
Saturated Fat2.4 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium104 mg
Potassium379 mg
Calcium64 mg
Iron2 mg
Magnesium29 mg
Phosphorus77 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin C203 mg
Vitamin A13 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate6.3 mcg
Water97 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 212. The excerpt below is the record exactly as published.
CURRANT PIE. Make in just the same way as the “Cherry Pie,” unless they are some- what green, then they should be stewed a little. RIPE CURRANT PIE. One cupful of mashed ripe currants
Cook this with the app: pantry check, scaling, and the assistant.