Baked Raisins
From Standard Paper-Bag Cookery, 1912
A mixture of dried apricots, prunes and cherries is nice with the raisins, but these fruits need long soaking in cold water before adding to the raisins and cooking.
Presented as published in 1912. 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
566Calories
6 gProtein
150 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories566 kcal
Protein6.2 g
Carbohydrates150 g
Fiber8.5 g
Sugars123 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium56 mg
Potassium1411 mg
Calcium124 mg
Iron3.4 mg
Magnesium71 mg
Phosphorus185 mg
Zinc0.7 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K6.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate9.5 mcg
Choline21 mg
Caffeine0 mg
Water266 g
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 53. The excerpt below is the record exactly as published.
Baked Raisins. — Remove stems, clean well, put in a colander and wash thoroughly. Put in buttered bag with a cupful of water for each cupful of raisins
Cook this with the app: pantry check, scaling, and the assistant.