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Lemon Raisin Pie

Name: Lemon Raisin Pie
Yield: 2 servings
Ingredients: One cup raisins (seeded and chopped); one cup cold water; table-spoonful of flour; one cup sugar; two tablespoons butter; juice and grated rind of one lemon

From How we cook in Tennessee .., 1906

Serves 2

Recipe by Mrs. Sam Lancaster.

Presented as published in 1906. 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

708Calories

4 gProtein

186 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories708 kcal

Protein4.3 g

Carbohydrates186 g

Fiber9.6 g

Sugars164 g

Total Fat12 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol31 mg

Sodium35 mg

Potassium794 mg

Calcium133 mg

Iron2.4 mg

Magnesium44 mg

Phosphorus106 mg

Zinc0.5 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C67 mg

Vitamin A1.5 mcg

Vitamin E0.2 mg

Vitamin K3.3 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.2 mg

Folate18 mcg

Choline15 mg

Caffeine0 mg

Water176 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 114. The excerpt below is the record exactly as published.

Lemon Raisin Pie. — One cup raisins (seeded and chopped), juice and grated rind of one lemon, one cup cold water, table- spoonful of flour, one cup sugar, two tablespoons butter

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