Currant Pie
A dish — currants and sugar carry it.
contains glutencontains eggs
Ingredients
US
Metric
- 240 ml currants
- 240 ml sugar
- 60 ml flour
- 2 egg yolks
- 30 ml water
Steps
- Mix flour and sugar, add yolks of eggs slightly beaten and diluted with water. Wash currants, drain, remove stems, then measure; add to first mixture and bake in one crust; cool, and cover with Meringue I. Cook in slow oven until delicately browned.
Make it yours
Edition
Primary
Gutenberg
Nutrition (estimated, per serving)
| Calories | 472 |
|---|---|
| Protein | 4.5 g |
| Fat | 3.2 g |
| Carbs | 112.0 g |
| Fiber | 2.4 g |
| Sodium | 27 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States