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Lemon Raisin Pie

Name: Lemon Raisin Pie
Yield: 2 servings
Ingredients: 1 cup seeded, chopped raisins; the juice and grated rind of a lemon; 1 cup of cold water; 1 tablespoon of flour; 1 cup of sugar; 2 tablespoons of butter

From The Cook County cook book, 1912

Serves 2

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

696Calories

3 gProtein

182 gCarbs

12 gFat

Full nutrition (33 nutrients)

Calories696 kcal

Protein3.4 g

Carbohydrates182 g

Fiber7.8 g

Sugars102 g

Total Fat12 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol31 mg

Sodium35 mg

Potassium860 mg

Calcium47 mg

Iron3 mg

Magnesium35 mg

Phosphorus86 mg

Zinc0.3 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C32 mg

Vitamin A0.5 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.4 mg

Folate15 mcg

Choline2.6 mg

Caffeine0 mg

Water181 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 358. The excerpt below is the record exactly as published.

LEMON RAISIN PIE.— 1 cup seeded, chopped raisins, the juice and grated rind of a lemon, 1 cup of cold water, 1 tablespoon of flour, 1 cup of sugar, 2 tablespoons of butter

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