Raspberry and Currant Pie
From The national course in home economics, 1917
Serves 1
Watch carefully to prevent burning.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 148. The excerpt below is the record exactly as published.
RASPBERRY AND CURRANT PIE. Put a layer of red or black raspberries in the bottom of a deep pie tin, then a layer of red currants cleaned and stemmed, then another layer of raspberries, then currants, and proceed till the dish is full; sprinkle over one-half cupful of sugar and one-fourth of a cupful of water
Cook this with the app: pantry check, scaling, and the assistant.