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Fresh Currant Pie
From The table, 1889
Serves 1
Serve cold.
Presented as published in 1889. 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
653Calories
5 gProtein
165 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories653 kcal
Protein4.7 g
Carbohydrates165 g
Fiber0 g
Sugars111 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium9 mg
Potassium1084 mg
Calcium186 mg
Iron5.2 mg
Magnesium81 mg
Phosphorus198 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C608 mg
Vitamin A40 mcg
Vitamin E3.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water276 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 262. The excerpt below is the record exactly as published.
Fresh Currant Pie. — Put in a vessel a pint and a half of well- picked and cleaned currants, with four ounces of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.