Cream Raisin Pie
From The Relief Societ Cookbook, 1930
— Mrs. I. N. Corey.
Presented as published in 1930. 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
2267Calories
17 gProtein
362 gCarbs
94 gFat
Full nutrition (34 nutrients)
Calories2267 kcal
Protein17 g
Carbohydrates362 g
Fiber8.5 g
Sugars324 g
Total Fat94 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol241 mg
Sodium100 mg
Potassium1643 mg
Calcium263 mg
Iron3.6 mg
Magnesium83 mg
Phosphorus322 mg
Zinc1.2 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A0 mcg
Vitamin E2.1 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.8 mg
Folate14 mcg
Choline21 mg
Caffeine0 mg
Water183 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 21. The excerpt below is the record exactly as published.
CREAM RAISIN PIE 1 c. seedless raisins 1 tsp. flour 1 c. cream I c. sugar 2 egg yolks Stew raisins until done, add cream, sugar, and flour. Mix well and cook five minutes. Add egg yolks and cook until thick- Put into baked crust. Cover with egg whites beaten stiff. — Mrs. I. N. Corey. MOCK CHERRY PIE 3 c. cranberries 2 Tbsp. water 1 c. seeded raisins 1V2 tsp. syrup 1*2 c. sugar M> tsp. salt 2 Tbsp. flour Vi tsp. lemon or vanilla Chop cranberries, add dry ingredients to fruit mix well. Puncture both top and bottom crusts to permit steam to escape. Bake in moderate oven 45 minutes. — Mrs. D. O. Wilcox. PIES 47 SOUR CREAM PIE 1 c. sour cream 1 c. chopped raisins 1 egg 1 Tbsp. flour 1 c. sugar
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