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Apple and Raisin Pie
From The national course in home economics, 1917
Serves 2
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
Nutrition per serving
413Calories
10 gProtein
63 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories413 kcal
Protein10 g
Carbohydrates63 g
Fiber2.3 g
Sugars50 g
Total Fat15 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium13 mg
Potassium571 mg
Calcium40 mg
Iron1 mg
Magnesium25 mg
Phosphorus65 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C89 mg
Vitamin A0.1 mcg
Vitamin E2.9 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate2.4 mcg
Choline5.3 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 147. The excerpt below is the record exactly as published.
APPLE AND RAISIN PIE. Two cups of tart apple sauce well sweetened, one-fourth of a tea- spoonful of cinnamon, one-half cup of seedless raisins boiled for ten min- utes, yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.