Lemon Pie with Raisins

Name: Lemon Pie with Raisins
Ingredients: Take three good sized lemons; a cupful of raisins; one and one-half cups of molasses; add a little flour and water

From The Common sense recipe book, 1898

This makes two pies.

Presented as published in 1898. 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

2094Calories

10 gProtein

549 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories2094 kcal

Protein9.5 g

Carbohydrates549 g

Fiber17 g

Sugars502 g

Total Fat1.9 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol0 mg

Sodium239 mg

Potassium9076 mg

Calcium1214 mg

Iron29 mg

Magnesium1294 mg

Phosphorus388 mg

Zinc2.3 mg

Copper3 mg

Manganese8.2 mg

Vitamin D0 mcg

Vitamin C163 mg

Vitamin A3 mcg

Vitamin E0.7 mg

Vitamin K6.6 mcg

Vitamin B63.9 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)6.4 mg

Folate42 mcg

Choline102 mg

Caffeine0 mg

Water405 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 76. The excerpt below is the record exactly as published.

LEMON PIE WITH RAISINS. Take three good sized lemons, and roll till soft; put the juice in a dish, picking out the seeds, and chop the peel very fine. Seed and chop a cupful of raisins, and mix all together with one and one-half cups of molasses; stir well, and add a little flour and water

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