Green Currant Pie
From Temperance cook book, 1887
Serves 6
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
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 81. The excerpt below is the record exactly as published.
GREEN CURRANT PIE. Line an inch pie-dish with good pie crust, sprinkle over the bottom two heaping tablespoonfuls sugar, two tablespoonfuls of flour (or one of cornstarch) mixed; then pour in one pint of green currants, washed clean, and two tablespoonfuls of currant jelly; 138 PIES. sprinkle with four heaping tablespoonfuls of sugar, and add two tablespoonfuls cold water
Cook this with the app: pantry check, scaling, and the assistant.