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Raisin Filling
From The Times cook book, no. 2, 1905
Serves 6
This pie is economical and suitable for lunch boxes.
Presented as published in 1905. 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
293Calories
2 gProtein
77 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories293 kcal
Protein2 g
Carbohydrates77 g
Fiber5.1 g
Sugars17 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium21 mg
Potassium626 mg
Calcium22 mg
Iron2 mg
Magnesium23 mg
Phosphorus58 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.1 mg
Vitamin A0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate4.4 mcg
Water13 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 103. The excerpt below is the record exactly as published.
Raisin filling: Take a pound of seeded raisins and cover with water and stew until tender. Have enough water when done to just cover raisins. Take one-half cup sugar and a table- spoon flour and mix together; add to raisins and let cook up good. This will make a nice thick rich juice. If wanted a little tart, add juice of one lemon. A little cinnamon
Cook this with the app: pantry check, scaling, and the assistant.