vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Currant Pie
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Presented as published in 1914. 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
951Calories
8 gProtein
226 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories951 kcal
Protein7.9 g
Carbohydrates226 g
Fiber0.1 g
Sugars201 g
Total Fat5.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol186 mg
Sodium77 mg
Potassium434 mg
Calcium93 mg
Iron2.7 mg
Magnesium34 mg
Phosphorus166 mg
Zinc1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C203 mg
Vitamin A93 mcg
Vitamin E1.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water160 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 54. The excerpt below is the record exactly as published.
CURRANT PIE. 1 C. currants 1 T. cornstarch 1 C. sugar 2 T. water 1 egg
Cook this with the app: pantry check, scaling, and the assistant.