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Pickled Raisins
From Buckeye cookery, 1892
Serves 5
Recipe by Mrs. San Os.
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
734Calories
6 gProtein
189 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories734 kcal
Protein6 g
Carbohydrates189 g
Fiber8.2 g
Sugars164 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium50 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 Buckeye cookery (1892), page 151. The excerpt below is the record exactly as published.
PICKLED RAISINS. Leave two pounds raisins on stem, add one pint vinegar and half pound sugar
Cook this with the app: pantry check, scaling, and the assistant.