Lemon Raisin Pie
From The National home cook book, 1900
Adjust sugar to taste.
Presented as published in 1900. 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
2010Calories
13 gProtein
525 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories2010 kcal
Protein13 g
Carbohydrates525 g
Fiber29 g
Sugars203 g
Total Fat3.3 g
Saturated Fat0.7 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium110 mg
Potassium3297 mg
Calcium138 mg
Iron12 mg
Magnesium128 mg
Phosphorus325 mg
Zinc0.9 mg
Copper1.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C73 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.9 mg
Folate60 mcg
Choline5.1 mg
Caffeine0 mg
Water154 g
As published
This recipe was extracted from The National home cook book (1900), page 61. The excerpt below is the record exactly as published.
three eggs, two cupfuls milk. Place on stove, stir continually until it comes to a boil. Bake pie crust separate- ly and have well perforated. Fill crust with custard. Beat whites of three eggs to stiff froth, stir in three teaspoonfuls Bre urdwa. sugar. Spread on top of custard, return to oven an rown. . LEMON RAISIN—One or. two lemons, three eges, ‘three _ tablespoons flour, one pint seeded raisins, one cup sugar
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