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Lemon Raisin Pie
From The encyclopaedia of practical cookery, 1892
Serves 3
Presented as published in 1892. 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
635Calories
3 gProtein
163 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories635 kcal
Protein3.3 g
Carbohydrates163 g
Fiber3.7 g
Sugars142 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium199 mg
Potassium497 mg
Calcium92 mg
Iron6.5 mg
Magnesium28 mg
Phosphorus73 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A18 mcg
Vitamin E0.3 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate24 mcg
Choline9.1 mg
Caffeine0 mg
Water90 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 306. The excerpt below is the record exactly as published.
The grated rinds and juice of two Lemons, 1 breakfast-cupful of raisins, stoned and chopped fine, 1 teacupful of cracker- dust, 1 break ;ast- cupful of boiling water, and 14 breakfast-cupfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.