Lemon and Raisin Pie

Name: Lemon and Raisin Pie
Ingredients: 1 cup chopped raisins; juice and rind of 1 lemon; 1 cup sugar; 1 cup water; 1 teaspoon cornstarch

From The Carbon County cook book, 1926

Submitted by MRS. EARL KING.

Presented as published in 1926. 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

1346Calories

5 gProtein

352 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1346 kcal

Protein4.8 g

Carbohydrates352 g

Fiber13 g

Sugars201 g

Total Fat1.7 g

Saturated Fat0.3 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium62 mg

Potassium1568 mg

Calcium62 mg

Iron5 mg

Magnesium60 mg

Phosphorus142 mg

Zinc0.4 mg

Copper0.6 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C10 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.1 mg

Folate5.7 mcg

Choline0 mg

Caffeine0 mg

Water268 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 22. The excerpt below is the record exactly as published.

Lemcn and Raisin Pie. 1 cup chopped raisins, juice and rind of 1 lemon, 1 cup sugar, 1 cup water, 1 teaspoon cornstarch

Cook this with the app: pantry check, scaling, and the assistant.