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Bertha’s Raisin Filling
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
300Calories
2 gProtein
60 gCarbs
7 gFat
Full nutrition (30 nutrients)
Calories300 kcal
Protein2 g
Carbohydrates60 g
Fiber2.1 g
Sugars33 g
Total Fat7.4 g
Saturated Fat4.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.1 g
Cholesterol21 mg
Sodium29 mg
Potassium322 mg
Calcium51 mg
Iron0.8 mg
Magnesium14 mg
Phosphorus64 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A0 mcg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate0.9 mcg
Water34 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 278. The excerpt below is the record exactly as published.
BERTHA’S RAISIN FILLING 1 cup sour cream 1 cup sugar 1 cup seeded raisins
Cook this with the app: pantry check, scaling, and the assistant.