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Raisin Filling
From The New century cook book, 1899
Serves 6
Presented as published in 1899. 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
372Calories
7 gProtein
63 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories372 kcal
Protein6.9 g
Carbohydrates63 g
Fiber5.1 g
Sugars35 g
Total Fat13 g
Saturated Fat1.2 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol31 mg
Sodium21 mg
Potassium447 mg
Calcium78 mg
Iron1.9 mg
Magnesium75 mg
Phosphorus155 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C1.7 mg
Vitamin A13 mcg
Vitamin E6.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.2 mg
Folate15 mcg
Choline37 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The New century cook book (1899), page 105. The excerpt below is the record exactly as published.
Raisin Filling. One cup chopped seeded raisins, one cup chopped nuts, one cup sugar dissolved; stir in raisins and nuts while boiling, white of one egg
Cook this with the app: pantry check, scaling, and the assistant.