Raisin Mixture

Ingredients

• 3 cups of seeded raisins
• 3 cups of hot water
• ^ teaspoon of salt
• 1 inch of stick cinnamon
• 1/2 cup of cornstarch
• the juice of 1 lemon

Method

1. 1

   Cook the seeded raisins, hot water, salt, and stick of cinnamon slowly for 20 minutes.

2. 2

   Mix cornstarch with a small amount of cold water to a smooth consistency, add to the boiling raisin mixture after removing the cinnamon stick, and cook in a double boiler for 40 minutes.

3. 3

   Add lemon juice, pour into a serving dish, and chill.

4. 4

   Serve with milk or cream.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 136. The excerpt below is the record exactly as published.

3 cups of hot water, ^ teaspoon of salt, and 1 inch of stick cinnamon slowly for 20 minutes. Mix V2 cup of cornstarch to a smooth con- sistency with a small amount of cold water, add to the boiling raisin mixture from which th^ stick of cinnamon has been removed, cook in the double boiler 40 minutes, add the juice of 1 lemon

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