Raisin Custard Pie

Name: Raisin Custard Pie
Ingredients: 34 cup sugar; 2 cups milk; 4 tablespoons flour; % cup water; 3 egg yolks; 1 teaspoon vanilla; 1 tsp. salt; 14 teaspoon lemon juice; 1 cup raisins

From The Williamston cook book, 1950

Recipe by Mrs. Clyde Griffin.

Presented as published in 1950. 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

1374Calories

26 gProtein

298 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories1374 kcal

Protein26 g

Carbohydrates298 g

Fiber8.5 g

Sugars248 g

Total Fat17 g

Saturated Fat9.2 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.6 g

Omega-30.1 g

Cholesterol58 mg

Sodium2573 mg

Potassium2194 mg

Calcium729 mg

Iron5.2 mg

Magnesium137 mg

Phosphorus712 mg

Zinc3 mg

Copper0.6 mg

Manganese0.8 mg

Vitamin D4.7 mcg

Vitamin C4.9 mg

Vitamin A156 mcg

Vitamin E0.5 mg

Vitamin K6.6 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.1 mg

Niacin (B3)4.1 mg

Folate60 mcg

Choline108 mg

Caffeine0 mg

Water584 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 34. The excerpt below is the record exactly as published.

RAISIN CUSTARD PIE 34 cup sugar 2 cups milk 4 tablespoons flour % cup water 3 egg yolks 1 teaspoon vanilla 1 tsp. salt 14 teaspoon lemon juice 1 cup raisins

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