vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Ripe Currant Pie
From Temperance cook book, 1887
Serves 1
Alternatively, mash currants with sugar, water, and flour beaten with yolks, bake, frost with beaten whites and sugar, and brown.
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
734Calories
16 gProtein
136 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories734 kcal
Protein16 g
Carbohydrates136 g
Fiber0.5 g
Sugars88 g
Total Fat17 g
Saturated Fat5.6 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol372 mg
Sodium250 mg
Potassium879 mg
Calcium183 mg
Iron5.5 mg
Magnesium68 mg
Phosphorus341 mg
Zinc2 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D2 mcg
Vitamin C405 mg
Vitamin A187 mcg
Vitamin E3.3 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1 mg
Folate53 mcg
Choline294 mg
Caffeine0 mg
Water265 g
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.
RIPE CURRANT PIE. Line a pie-dish with good pie crust, sprinkle over the bottom two heaping tablespoonfuls of sugar; pour in one pint of currants, sprinkle with five heaping tablespoonfuls of sugar, and one soda cracker, rolled fine, cover with upper crust, and bake slowly half an hour. Or, mash one cup of ripe currants, one of sugar, two tablespoonfuls water, one of flour beaten with the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.