Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup mashed ripe currants
- 1 cup of sugar
- 2 tablespoons wat^r
- 2 tablespoon of flour
- 3 tablespoons of powdered sugar
- 2 cups of white sugar
- 1 cup of milk
- 2 tablespoons of cornstarch
- 8 tablespoons of sifted white sugar
- five tablespoons of flour
- 2 eggs
- one pie
- two lemons
- 6 eggs
- 1 heaping tablespoon of lard
- 1 pie
Directions
One cup mashed ripe currants; 1 cup of sugar; 2 tablespoons wat^r; 2 tablespoon of flour, beaten with the yolks of 2 eggs. Bake with under crust, frost the top with the beaten whites of the eggs and 3 tablespoons of powdered sugar, and brown in the oven.
ilKs. Martha Boviee.
LEMON" PIE (FOE ONE PIE.)
Two lemons; 2 cups of white sugar; 1 cup of milk; yolks of 6 eggs; 2 tablespoons of cornstarch; slice lemons fine, and stir in with sugar; dissolve the cornstarch in the milk, add the yoUis, stir all together. Line a deep tin with pie-crust, put in the mixture and bake. Beat the whites to a stiff froth with 8 tablespoons of sifted white sugar, and spread over the top,, and put in the oven to dry. Mrs. H. Amanda Wilcox.
CEUST FOE ON^E PIE.
Five tablespoons of flour; 1 heaping tablespoon of lard. A little salt. Makes crust for 1 pie. Mrs. Lydia Hemixgway.