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Raisin Custard Pie
From Delicacies, 1929
Serves 8
— Mrs. Logan B. Rudrauff.
Presented as published in 1929. 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
374Calories
5 gProtein
60 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories374 kcal
Protein4.7 g
Carbohydrates60 g
Fiber1.6 g
Sugars37 g
Total Fat14 g
Saturated Fat3.9 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol3.7 mg
Sodium22 mg
Potassium342 mg
Calcium64 mg
Iron2 mg
Magnesium23 mg
Phosphorus91 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0.8 mg
Vitamin A9.7 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate39 mcg
Choline9.4 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 34. The excerpt below is the record exactly as published.
Raisin Custard Pie 1/^ cups flour ]/2 cup shortening Salt 3 tablespoons water Blend shortening and flour, then add water and mix. This makes the amount necessary for a 2 crust pie. Filling : 1 egg well beaten Soak 1% cups seedless raisins }i cup sugar in a little boiling water 1 cup milk
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