Dessert
Currant pie (No. 1)
Currant pie (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including ripe and stemmed currants with one cupful of sugar to two of currants, and bake betw.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Mix ripe and stemmed currants with one cupful of sugar to two of currants, and bake between upper and lower crusts.
- Strew white sugar over the top and eat cold.
Historical transcription
Source method
- 1
Mix ripe and stemmed currants with one cupful of sugar to two of currants, and bake between upper and lower crusts. Strew white sugar over the top and eat cold.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.