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Pickled Raisins
From The household cook book, 1902
Serves 5
Presented as published in 1902. 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
715Calories
6 gProtein
184 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories715 kcal
Protein6 g
Carbohydrates184 g
Fiber8.2 g
Sugars158 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium49 mg
Potassium1353 mg
Calcium119 mg
Iron3.3 mg
Magnesium66 mg
Phosphorus182 mg
Zinc0.7 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K6.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate9.1 mcg
Choline20 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 403. The excerpt below is the record exactly as published.
PICKLED RAISINS. — Prepare a syrup of 1 cup sugar to 1 pint vinegar; put in 2 lbs. raisins
Cook this with the app: pantry check, scaling, and the assistant.